Buffalo Chicken Mac n’ Cheese

Ingredients

• 1 pound elbow or shell noodles
• 2 cups chicken, cooked- diced or shredded
• 3 Tbs Franks Buffalo Hot Sauce
• 1 Tbs butter
• Cheese Sauce: 3 Tbs butter
• 2 Tbs flour
• 1 1/2 cup milk - or half and half
• 1 cup cheddar cheese- grated
• 1 cup pepper jack cheese- grated
• 1/4 tsp garlic powder
• Optional bleu cheese or gorgonzola cheese as a garnish

Instructions

1. Cook noodles according to package directions. While the pasta is cooking melt the butter for the cheese sauce in a medium pot, over medium-high heat. Add the flour and stir to make a roux. Slowly add the milk, whisking as you go. Let the sauce heat through, and come to a low boil. Reduce heat to low. Add the garlic powder and slowly add the cheeses, stirring to combine. Let the cheese melt, then toss with the cooked, drained pasta.
2. In a medium pan, over medium-high heat, heat the chicken with the 1 Tbs butter and the hot sauce. Toss the hot chicken with the pasta and cheese sauce. Serve immediately.
3. Garnish each serving with bleu cheese or gorgonzola cheese- if desired.
4. If reheating leftovers, add a Tbs or two of milk to the mac n' cheese before reheating.