Ingredients
- 1 pound elbow macaroni
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup Buffalo wing sauce
- 1/2 cup crumbled blue cheese
Instructions
- Preheat the oven to 375°F. Cook the elbow macaroni in a large pot of boiling salted water until al dente, about 8 minutes; drain and set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, until a thick paste forms.
- Gradually add the milk to the pot, whisking constantly until the mixture thickens and starts to bubble, about 5 minutes. Reduce heat to low.
- Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Season with black pepper.
- Mix in the Buffalo wing sauce, then add the shredded chicken and cooked macaroni, stirring until well combined.
- Transfer the mixture to a baking dish, sprinkle with crumbled blue cheese, and bake for 15-20 minutes until the top is golden and bubbly.
