Description
Creamy and spicy Buffalo Chicken Macaroni and Cheese topped with blue cheese crumbles!
Ingredients
- 2-½ cups Uncooked Whole Wheat Penne
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Onion, Minced
- 1 Tablespoon All-purpose Flour
- 1-½ cup 1 Percent Milk
- 1 cup Cheddar Cheese, Shredded
- 4 Tablespoons Buffalo Sauce
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 cup Shredded, Cooked Chicken
- 3 Tablespoons Blue Cheese, Crumbled
- Chopped Fresh Parsley For Garnish (optional)
Preparation
Boil pasta according to your package instructions for al dente. Mine was about 8-9 minutes.
Meanwhile add butter to a small saucepan over medium heat. Heat until melted. Add onion and cook for 2 minutes. Add flour and stir constantly for 1 minute. Add milk and simmer stirring occasionally, 3-4 minutes until thick and creamy. Keep an eye on it so the milk does not burn on the bottom of the pan or bubble over.
Take pan off of the heat and whisk in cheese until fully melted. Stir in Buffalo sauce, salt and pepper.
When pasta is done drain it then put it back into the pot. Pour cheese sauce over the cooked noodles and toss to combine. Add cooked chicken and blue cheese crumbles.
Serve immediately with extra blue cheese crumbles and parsley on top for garnish if desired.
