Buffalo Mac & Cheese

Created by Rob Denman

Ingredients

  • 12 ounce chickpea pasta
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 ounce light cream cheese
  • 1/2 cup hot sauce (like Frank's wing sauce)
  • 1/3 cup plain Greek yogurt
  • 2 tablespoon ranch
  • 1 1/2 cup shredded cheddar
  • 1 1/2 pound chicken, shredded
  • Green onion, chopped (for topping)

Instructions

  1. 1.Cook and shred chicken. Use a marinade if desired.
  2. 2.Cook pasta as directed. Follow al dente instructions if available.
  3. 3.Make a roux. In a large pot, melt butter over medium heat and whisk in flour until all clumps are out. Slowly whisk in milk and heat until it starts to thicken. Stir in the seasonings.
  4. 4.Add the cream cheese, hot sauce, yogurt, and ranch. Whisk until the cream cheese has melted.
  5. 5.Add the cheddar and whisk until melted and everything is fully incorporated and the sauce is smooth.
  6. 6.Turn the heat to low and mix in the chicken & pasta. Serve topped with green onions if desired.