Ingredients

The following ingredients have 6 Servings
  • 1/2 pound small pasta like shells or elbow macaroni (about 2 ½ cups dry or half a box)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups nonfat milk
  • ½ cup heavy cream
  • 4 ounces cream cheese
  • ¼ teaspoon dry mustard powder
  • ½ teaspoon garlic powder
  • 1 cup freshly grated Mozzarella cheese
  • 1 ½ cups freshly grated sharp cheddar cheese
  • ½ cup buffalo sauce (more or less depending on taste)
  • 2 cups shredded or cubed cooked chicken breast
  • Salt & pepper to taste

Instruction

  • Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions.
  • Drain pasta into a large colander and set aside.
  • Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
  • Meanwhile, pour milk and cream into a microwave safe glass bowl and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. You will know it's done when the sauce is thick and coats the back of a spoon.
  • Stir in a pinch of salt and pepper and dry mustard. Remove from heat and add cheeses, stirring constantly until completely melted. Stir in buffalo hot sauce.
  • Stir pasta and chicken into the buffalo cheese sauce. Divide into bowls and serve hot.
  • If desired, garnish with blue cheese crumbles and drizzle with ranch dressing.