Buffalo Chicken Mac and Cheese

So, I made this Mac & Cheese last week and it was DE-licious!  Seriously, go make this right now.

Source 

You find the original recipe here

 Ingredients:

1 lb. pasta { I used the small shells}
3 boneless, skinless chicken breasts, cooked & cubed
1 tbsp. flour
4-6 tbsp. butter
1 1/2 cups milk
4 oz. grated monterrey jack cheese {half a brick.  plus more for topping}
1/3 cup sharply shredded cheddar cheese
1/3 cup buffalo wing sauce  {Frank's Red Hot is my favorite!!!}
1/3 cup Ritz cracker crumbs
Salt and pepper to taste
Ranch dressing, to taste

Directions:

1. Preheat oven to 375
2. Cook pasta according to package directions, drain, and return to pot. 
3. While the pasta is cooking, heat saucepan over medium heat and add the butter.  Add the flour once the butter is melted and bubbly.  Whisk together to create a little roux and then cook for about 1-2 minutes until it starts to get a little golden in color.
4. Add in the milk and turn the heat down to low. 
5. Stir until the milk thickens and add in the cheeses.  Stir until the mixture is smooth.
6. Stir in wing sauce and salt and pepper to taste.
7. Lightly grease a 9x13 baking dish and add the pasta & cubed chicken.  Mix well so that the chicken is evenly distributed throughout the pasta. 
8. Pour cheese sauce on top and make sure everything's evenly coated for maximum yumminess.
9. Now sprinkle with cracker crumbs and extra cheese.
10. Bake at 375 for about 25 minutes or until cheese is golden brown.  Remove from oven and drizzle with extra wing sauce.  Once plated, add blue cheese or ranch dressing if you prefer!

Note- I would double the sauce next time.

Enjoy!