Buffalo Chicken Mac and Cheese

Instructions

1. Prepare the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside, but do not rinse.
2. Make the cheese sauce
   In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
3. Add the cheeses
   Reduce heat to low and add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring until completely melted before adding more. Stir in the garlic powder, onion powder, ranch seasoning (if using), and half of the blue cheese crumbles. Season with salt and pepper to taste.
4. Combine with buffalo chicken
   In a bowl, toss the shredded chicken with 1/4 cup of buffalo sauce until well coated. Add the chicken and the remaining 1/4 cup buffalo sauce to the cheese sauce, stirring to combine. Gently fold in the cooked pasta until evenly coated.
5. Finish and serve
   Transfer the mac and cheese to a serving dish. Sprinkle with the remaining blue cheese crumbles and sliced green onions. Drizzle with additional buffalo sauce if desired. Serve hot, garnishing individual portions with extra green onions if desired.
6. Baked option (optional)
   For a baked version, preheat oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish. Top with 1/2 cup additional shredded cheddar and the remaining blue cheese. Bake for 15-20 minutes until bubbling and golden brown on top.