Buffalo Chicken Mac & Cheese

4 tbsp butter

½ cup all purpose flour

1 stalk of celery small diced (optional)

1 lb cavatappi cooked and drained

2 cups shredded chicken (store bought rotisserie chicken works great)

1 quart whole milk plus more if needed

1 tbsp granulated garlic

1 tbsp mustard powder

1 tsp fresh black pepper

Salt to taste

½ block cream cheese

4 slices American cheese

4 slices pepperjack

6 ounces shredded cheddar

6 ounces blue cheese crumbles

½ cup Franks Buffalo wing sauce

1 cup panko breadcrumbs

½ cup olive oil

½ packet of ranch seasoning

1. Preheat your oven to 350 degrees.

2. Start your roux in a thick bottom pot (melt your butter). Add your celery and stir until

celery gets soft. Add your flour, mix, and cook for a minute or so.

3. Slowly add your milk and mix. Let your bechamel come up to temperature as you

stir. Add in mustard powder, pepper, and garlic. When you start to see steam add in

all your cheese and stir vigorously.

4. Once all cheese is incorporated add the shredded chicken and buffalo sauce (add

more if you like it hot).

5. In a separate bowl mix your olive oil, panko, and ranch seasoning.

6. Add pasta to your cheese sauce. Taste and adjust salt and pepper.

7. In a sprayed roasting pan pour in your mac & cheese. Top with your panko mix.

8. Bake in your oven for 15 minutes or until top is golden brown.