Ingredients
- 12 ounces elbow macaroni
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup blue cheese crumbles (optional)
- Salt and pepper to taste
- 1/4 cup chopped green onions for garnish
Feel free to substitute the cheeses with your favorites. If you’re not a fan of blue cheese, consider using a creamy gouda or a sharp provolone instead. This flexibility is what makes cooking an exciting adventure every time you step into the kitchen.
Instructions
- Preheat your oven to 350°F.
- Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until the mixture is golden and bubbly.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens – about 5 minutes.
- Reduce the heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the buffalo sauce and shredded chicken to the cheese sauce, mixing until well combined. Season with salt and pepper to taste.
- Combine the cooked macaroni with the buffalo chicken cheese sauce, mixing until the pasta is well coated.
- Transfer the mac and cheese to a greased baking dish. Top with blue cheese crumbles if desired.
- Bake for 20 minutes, or until the top is bubbly and golden brown.
- Garnish with chopped green onions before serving.
This recipe is a nod to the many lessons my abuela taught me about cooking with love and intuition. Trust your taste buds and adjust the seasoning to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International