- 8 oz elbow macaroni
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce (e.g., Frank’s RedHot)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- ½ cup mozzarella cheese
- Optional: 2 oz cream cheese, ranch dressing, green onions
Step 1: Cook the PastaBring salted water to a boil and cook your pasta until just al dente.Don’t overcook it—it’ll soften more later in the sauce. Step 2: Warm the Buffalo ChickenIn a pan, toss your shredded chicken with buffalo sauce and heat gently.Let it sit for a minute or two. That helps the flavor soak in instead of just coating the outside. Step 3: Build the Cheese SauceMelt butter in a large pan, then whisk in flour. Cook for about a minute.Slowly pour in milk, whisking constantly. It thickens quickly—stay with it.Add cheese gradually (this part matters). Low heat, slow melting.If you rush it, the sauce can turn grainy. Nobody wants that. Step 4: Bring It All TogetherAdd pasta and buffalo chicken into the sauce.Stir gently. You want everything coated, not mashed.At this point, it’s already good enough to eat. Like, really good. Step 5 (Optional): Bake for That Golden TopTransfer to a baking dish, sprinkle extra cheese (or breadcrumbs), and bake at 375°F for 10–15 minutes.You’ll get that bubbly, slightly crispy top—like something from a restaurant. Step 6: Finish & ServeTop with green onions or a drizzle of ranch.Take a bite. Then another. Yeah… it’s that kind of meal.
