Blimey Buffalo

Being that I'm a lover of all things buffalo, I found this recipe over the summer and absolutely loved it. I would seriously recommend serving it fresh out of the oven so that the cheese sauce isn't completely absorbed by the pasta and is still a gooey cheesy buffalo-ey mess. You might also want to double up on the cheese sauce so you don't have this absorbing problem However, if you have leftovers they're still just as good, I like to garnish it with left over hot sauce. 


Buffalo Chicken Pasta
1 pound pasta (I use whatever is in the cabinet, macaroni worked pretty well)
2-3 chicken breasts, cooked and either cut into cubes or shredded (I like shredded)
1 tbsp butter
1 tbsp flour
1 1/2 cup milk
4 ounces grated monterey jack cheese, more for topping
1/3 cup sharp cheddar cheese, more for topping
1/3 buffalo wing sauce
Panko bread crumbs
1/3 cup chopped green onions for topping (optional)


Preheat oven to 375 degrees
Cook pasta as instructions say on package

For cheese sauce, I am using the original measurements but I would recommend doubling it for a saucier dish.
While you're waiting on the pasta to cook, melt your butter in a saucepan over medium heat. When butter begins to bubble, add flour and mix to create a roux (or the base for your sauce) and cook for 1-2 minutes until golden brown. DO NOT let it get much darker, if it does, start over or your sauce will be all grainy and weird. At this point add the milk and turn the heat down to low while you mix, thickening the milk. Next, add the grated cheeses and stir until they've melted and sauce is smooth. Finally stir in buffalo sauce. Add salt and pepper to taste.

Spray 9x13 baking dish with PAM. Add pasta and chicken to baking dish and pour sauce on top, then mix everything together until well combined. Sprinkle Panko crumbs on top then grated cheeses. I like to make a layer on top for a crunchy crust, so be generous. Bake for 25 minutes and top with green onions and hot sauce when serving. Enjoy!