Buffalo Chicken Mac and Cheese (Print Version)

# Ingredients:

→ Pasta and Main Ingredients

01 - 1 pound elbow macaroni
02 - 3 cups chopped rotisserie chicken (bite-sized pieces)

→ Cheese and Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 2 cups shredded pepper jack cheese or monterey jack cheese
05 - 4 1/3 cups whole milk
06 - 4 oz chive and onion cream cheese, softened
07 - 1/2 cup bleu cheese crumbles

→ Butter and Seasonings

08 - 1/2 cup salted or unsalted butter plus 2 Tbsp to dot the top before baking
09 - 1/3 cup all-purpose flour
10 - 1 tsp garlic salt
11 - 1 tsp black pepper
12 - 2/3 cup buffalo sauce
13 - 1 1.0 oz packet ranch seasoning mix

→ Vegetables and Garnishes

14 - 1 bunch green onions, thinly sliced
15 - 1 rib celery, diced

# Instructions:

01 - Preheat oven to 175°C (350°F). Spray a 13x9-inch baking dish with cooking spray; set aside.
02 - Cook the macaroni in salted water per the package directions until al dente. Drain well and set aside.
03 - Mix the shredded cheddar and pepper jack cheeses together. Set aside.
04 - Melt butter in a 6-quart Dutch oven or heavy-bottomed pot over medium heat. Add celery and green onions (reserve some for garnishing). Cook for 2 minutes or until slightly softened.
05 - Whisk flour, garlic salt, and black pepper into the butter mixture. Cook, stirring constantly, for 1 minute.
06 - Gradually whisk in the milk. Increase heat to medium-high and bring to a gentle boil while stirring constantly. Reduce the heat to low and let the sauce simmer, uncovered, for 3–5 minutes, stirring occasionally to prevent sticking.
07 - Stir in the buffalo sauce, cream cheese, ranch seasoning, and 2 cups of the shredded cheese mixture. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
08 - Add the cooked macaroni, chopped chicken, and bleu cheese crumbles to the pot with the cheese sauce. Stir gently until well combined.
09 - Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with 1 cup of the shredded cheese mixture. Repeat with the remaining macaroni mixture and top with the final cup of shredded cheese. Dot the top with 2 tablespoons of butter.
10 - Bake, uncovered, for 35–45 minutes or until the top is golden and bubbling around the edges.
11 - Let stand for 5 minutes before serving. Garnish with additional buffalo sauce, ranch dressing, bleu cheese crumbles, and reserved green onions.

# Notes:

01 - Pasta alternatives like penne or shells can be used for different textures.
02 - A breadcrumb topping can be added for additional crunch.
03 - Sour cream can help reduce the spice if needed.

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