yield: 6 

prep time: 10 MINUTES 

cook time: 15 MINUTES 

total time: 25 MINUTES

INGREDIENTS

• 16 ounces elbow macaroni, cooked according to package directions
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard
• 2 cups white cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• ½ cup buffalo sauce, plus more for garnish-optional
• 2 cups diced cooked chicken
• blue cheese crumbles for garnish (optional)
• sliced green onions for garnish (optional)

INSTRUCTIONS

1. In a large pot or dutch oven, melt the butter over medium-low heat. 
2. Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
3. Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
4. Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
5. Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
6. Serve warm, topped with blue cheese crumbles and sliced green onions if desired.