Buffalo Chicken Mac and Cheese

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken thighs
• 1 lb Elbow macaroni
• 4 tbsp Butter
• 1/3 cup All-purpose flour
• 4 cups Milk
• 16 oz Sharp cheddar cheese, shredded
• 1/2 cup Buffalo-style hot sauce
• 1/4 cup Ranch dressing
• 2 each Green onions
• 1 tbsp Vegetable oil
• 1 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Bring a large pot of generously salted water to a boil for the pasta. Cut the chicken thighs into 1-inch pieces and season with the garlic powder, a pinch of the salt, and the pepper.
2. Heat the oil in a large skillet over medium-high heat and cook the chicken 6-8 minutes, stirring occasionally, until browned and cooked through (165°F). Toss with 1/4 cup of the hot sauce and set aside. Wash your hands, board, and knife after handling the raw chicken, and use a clean spoon for the sauce, not the one that stirred the raw chicken.
3. Cook the macaroni in the boiling water for 1 minute less than the package says (it will finish cooking in the sauce), then drain.
4. In the same pot over medium heat, melt the butter, whisk in the flour, and cook 1 minute. Slowly whisk in the milk, then simmer 6-8 minutes, stirring often, until thick enough to coat the back of a spoon.
5. Take the pot off the heat and stir in the cheddar a handful at a time until melted and smooth (adding it off the heat keeps the sauce from turning grainy). Stir in the remaining 1/4 cup hot sauce and the rest of the salt.
6. Fold in the macaroni and the buffalo chicken and stir over low heat for 1-2 minutes until everything is hot. Serve drizzled with ranch and topped with sliced green onions.