Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

Serves 3.

Buffalo Chicken Anything seems to be the rage lately. And this didn't disappoint. I always know The Mr. is content when I hear little "mmm"s throughout the meal. I mean, really: buffalo chicken and mac 'n cheese... how could it be bad??

Adapted From: GroupRecipes.com

1/4 lb. small elbow macaroni

2 T. butter

1/4 c. chopped onion

1/2 garlic clove, minced

1/8 c. all-purpose flour

1 c. whole milk (2% or 1% also works)

1 oz. cream cheese

1 c. shredded cheddar cheese

1/2 c. shredded mozzarella cheese

1 boneless, skinless, chicken breast (cooked and chopped in small pieces)

salt and black pepper

1/4 c. hot sauce, such as Frank's Red Hot Original

Preheat oven to 350 degrees.

Cook macaroni in large pot of boiling, salted water until just tender but firm to bite. Drain and place in large bowl.

Meanwhile, melt butter in medium pot over medium heat. Add chopped onions and garlic, stirring often until onions are soft, but not brown.

Add flour, stir 2 minutes. Gradually whisk in milk. Bring to a boil, whisking constantly.

Reduce heat and simmer sauce for about 2 minutes.

Add cream cheese, both cheeses, onions, and salt and pepper.

Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat; add chicken and stir to coat.

Place in a baking dish and top with additional shredded cheese, if desired. Bake for 30 minutes (50-60 if made-ahead and refrigerated).