Buffalo Mac and Cheese

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Kosher salt, for the pot and seasoning

12 oz. elbow macaroni

2 tbsp. salted butter

1 small yellow onion, diced

3 garlic cloves, minced

1/2 tsp. black pepper

1 mounded Tbsp. all-purpose flour

2 1/2 c. whole milk

1/2 c. heavy cream

1 1/2 c. grated sharp cheddar cheese (about 6 oz.)

1 1/2 c. grated pepper jack cheese (about 6 oz.)

1 generous c. shredded rotisserie chicken

1/4 c. Buffalo-style hot sauce, such as Frank's Red Hot, plus more for serving

2 tbsp. buttermilk ranch dressing

1/2 c. crumbled blue cheese (about 2 oz.), for serving (optional)

Celery leaves, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.

Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic. Season with the pepper and a good pinch of salt and cook until the onion and garlic are softened, 3 to 4 minutes.

Sprinkle the flour over the onion and garlic and stir to make a roux. Let cook 2 to 3 minutes before slowly stirring in the milk and then the heavy cream. Bring to a gentle boil, allowing the mixture to thicken slightly, 2 to 3 minutes.

Reduce the heat to low and stir in the cheddar and pepper jack a handful at a time, allowing each addition to melt before adding the next. Stir in the chicken, hot sauce, and ranch dressing and cook until the chicken is heated through, 1 to 2 minutes. Taste and adjust seasonings as needed. Add the cooked pasta to the sauce and toss well to combine.

Serve topped with the blue cheese, celery leaves, and a drizzle of hot sauce, if you like.