Stovetop Buffalo Chicken Mac & Cheese

It wasn't that long ago that I turned my nose up to anything "buffalo" flavored.

I think I just assumed it'd be crazy hot and unpleasant. Of course, some buffalo flavor can be so hot it's unpleasant but I've found that most standard buffalo flavored items really aren't hot. They have some spice, sure, but it's just enough to make the flavor more complex and not enough to burn your taste buds off.

Frank's Red Hot is my go-to buffalo sauce but I've seen recipes out there online if you want to whip some up yourself. This recipe is all about quick and easy and making my own buffalo sauce sorta defeats that purpose  so I went straight for the bottled kind in my pantry.

Today begins one of the most labor intensive weeks of my year: Vacation Bible School. And with it means a huge temptation to eat out 3 meals a day, 5 days in a row -  which isn't good for my wallet or my waistline. Meals like this can be made so easily and quickly at home that you don't even have to call in for carry-out!

Stovetop Buffalo Chicken Mac & Cheese

1/2 pound dried elbow macaroni

1 tablespoon butter

1 small onion, chopped

1 garlic clove, minced

2 tablespoons flour

1 cup milk

1/2 cup buffalo sauce (could adjust to taste)

1/2 cup ranch dressing

1 cup cheddar cheese, shredded

1.5 cups shredded rotisserie chicken

Bring a large pot of water to a boil and cook pasta as directed. When finished, drain and set aside.

While pasta cooks, melt butter in a medium saucepan. Add the onion and garlic; cook for 5 minutes, or until onion is soft and translucent. Add flour and stir to coat. Gradually whisk in the milk. Bring to a boil, stirring often. 

Whisk in the buffalo sauce, ranch, and cheese and whisk until the cheese has melted. Reduce heat and add the chicken. Cook for 5 minutes, stirring often. 

Remove from heat and combine pasta with sauce.

Source: Slightly adapted from Chocolate Moosey