Buffalo Chicken Mac and Cheese

Ingredients

• 16 ounces dried macaroni pasta (or shells, penne, or rotini)
• 16 ounces cooked chicken (cut into bite-sized pieces)
• 12 ounces cream cheese (cut into cubes)
• 2 3/4 cups milk
• 1 packet ranch dip mix
• 3/4 cup buffalo wing sauce ((your favorite brand))
• 3 cups shredded cheddar cheese ((off the block is best))
• 1/2 cup chopped green onions
• 1/2 cup crumbled blue cheese ((optional))

Instructions

1. 1

   Set a large pot of salted water over high heat. Once boiling, stir in the dried pasta and cook according to the package instructions. Drain in a collander and set aside.

2. 2

   Set the empty pot back on the stovetop, over LOW heat. Add the cubes of cream cheese, milk, and ranch dip mix. Stir on low as the cream cheese melts into the milk. *Do not be tempted to turn the heat up. Too high of heat in a creamy sauce like this will cause the sauce too break and turn granular.

3. 3

   Once the cheese is melted into the milk, add the wing sauce and shredded cheddar cheese. Continue to stir on low until the shredded cheddar cheese is completely mixed into the sauce.

4. 4

   Once the cheese sauce is smooth, add the cooked pasta back to the pot. Stir and coat the macaroni noodles in the cheese sauce. Then add in the chicken, chopped green onion, and crumble blue cheese. Stir to combine, then turn off the heat. Serve warm.