Ingredients
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8 oz Elbow Macaroni (about 2 cups dry)
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2 cups Shredded Cooked Chicken
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1/2 cup Frank’s RedHot Buffalo Wing Sauce (or any buffalo sauce)
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2 tablespoons Butter
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2 tablespoons Flour
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2 cups Milk
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2 cups Shredded Cheddar Cheese
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1/2 teaspoon Garlic Powder
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1/4 teaspoon Black Pepper
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Optional: Chopped Green Onions for topping
Instructions
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Cook macaroni according to package directions; drain and set aside.
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In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
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Slowly whisk in milk until smooth. Cook, stirring, until sauce thickens, about 3–4 minutes.
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Stir in cheddar cheese, garlic powder, and black pepper until cheese melts.
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Add buffalo sauce and cooked chicken; stir until combined.
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Fold in cooked macaroni until evenly coated.
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Serve hot, topped with chopped green onions if desired.