Ingredients

The following ingredients have 4 Servings
  • 3 cups of Tubular Pasta
  • 1/4-1/2 cup of Franks Buffalo Sauce (I used 1/3 cup)
  • 1 1/2 cups of chopped or shredded Chicken
  • 2 tablespoons Butter
  • 3 tablespoons Flour
  • 2 cups of Milk (I used 2%)
  • 2 cups of Shredded Cheddar Cheese
  • 3 tablespoons of Blue Cheese
  • Salt and Pepper

Instruction

  • Bring a pot of salted water to a boil, and add the pasta. Cook according to the directions on the box.
  • Place the chicken in a bowl and soak it in the buffalo sauce. Start slow, you can always add more hot sauce later. I used 1/3 cup of the buffalo sauce.
  • Once the pasta is cooking, get to work on the cheese sauce. Start by melting the butter in a saucepan or skillet over medium heat. Once the butter melts, whisk in the flour, and continue to stir the mixture over the heat for 1 minute. Then add the milk and whisk to incorporate the flour mixture.
  • Bring the milk mixture to a slow and steady boil. Let it boil for 1 minute, stirring constantly. Then add the cheddar cheese and 2 tablespoons of the blue cheese. Once the cheese melts season with salt and pepper to taste. Then add the buffalo sauce-soaked chicken. Taste the sauce again, and add more buffalo sauce if you like.
  • Drain the pasta, return it to the pot, pour the chicken and cheese sauce over and stir to combine. Serve the macaroni and cheese with a sprinkle of blue cheese on top.