Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Cook 1 lb elbow macaroni until just al dente (a minute under the box); drain. Toss 3 cups shredded cooked chicken with ½ cup buffalo wing sauce until coated and orange.

2. 2

   In a large pot, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1 minute until it smells like toast. Slowly whisk in 3 cups milk until smooth and thickened — 4–6 minutes, coating a spoon. Kill the heat and melt in 3 cups shredded cheddar; season with salt and pepper.

3. 3

   Fold the pasta and buffalo chicken into the cheese sauce until everything is coated. Spread in a greased 9×13 dish. Optional: toss ½ cup panko with 1 tablespoon melted butter and scatter on top for crunch.

4. 4

   Bake 20–25 minutes until bubbly at the edges and the top is lightly browned. Drizzle ranch or blue cheese dressing if you want. You want creamy spicy mac with tender buffalo chicken — not dry pasta or a broken greasy cheese sauce.