Buffalo Chicken Mac and Cheese

Chicken.
Cheese.
Pasta.
More cheese.
Buffalo sauce.
And even more cheese.

Need I say more?

Buffalo Chicken Mac and Cheese

Make this. 

It is creamy, cheesy goodness that's to die for.

BUFFALO CHICKEN MAC AND CHEESE
Yields: 8-12 servings

INGREDIENTS:
- 1 lb of elbow style pasta
- 6 tablespoons of butter
- 6 tablespoons of flour
- 4 cups of whole milk
- salt
- pepper
- garlic powder
- onion powder
- ground mustard
- 1 block of cream cheese (8 ounces)
- 2 bags of shredded cheese, any kind works
- 2/3 cup of sour cream
-1/3 cup of buffalo sauce
- approximately 3 cups of cooked shredded chicken

DIRECTIONS:
1. Preheat your oven to 350 degrees F. Cook the pasta according to package instructions. Butter or spray a 9x13 inch baking pan with nonstick cooking spray. 
2. In the meantime, in a big pot, melt the butter.
3. Once the butter is melted, add the flour and whisk continuously and until smooth and thick.
4. Slowly pour the milk into the pot and whisk.
5. Add in the spices. I would say about 1 teaspoon of each! Stir everything together and bring the mixture to a boil.
6. Once the mixture boils, reduce the heat to low and continue stirring until the mixture thickens. 
7. Add in the sour cream, all the shredded cheese, and cream cheese. Stir until all the cheeses melt together and everything is smooth.
8. Add in the buffalo sauce and mix together.
9. Add in the shredded chicken and mix together.
10. Drain the pasta and add it into mixture. Stir everything together to make sure the chicken and pasta are coated in buffalo cheese sauce.
11. Pour the mixture into the prepared baking pan. Place in the oven and bake for about 10 minutes. Enjoy!