Buffalo Chicken Mac And Cheese

• servings: 8 servings
• total time: 1.5 hours

Ingredients

1lb. Elbow Macaroni

2 Bag. Medium/ sharp Cheddar Cheese

1 bag Monterey Jack Cheese

1 bag Mexican shredded mix cheese

8oz. Cream Cheese Block

1 cup Whole Milk

Shredded chicken (cooked) ( a roast chicken from the store works perfect here)

Buffalo Wing Sauce

Seasoning (salt, pepper, paprika, garlic powder, onion powder) <this is all to personal preference>

(You can swap any of the bags of cheese for things you like more/ add more cheese if you desire!)

Directions

In a 9 x13 baking dish, place block of cream cheese in the center of the dish. Surround cream cheese block with pasta. Cover with shredded cheeses. Fill with Milk (All pasta should be covered with milk, it might be more than 1 cup, I always just eye ball it)

Season pasta with desired seasonings. Stir. Bake in oven at 350 for 35-50 mins. (Check pasta at 35 min mark, and add time as it needs to be cooked. You can add more milk if pasta needs it) Once pasta is cooked, stir everything together to fully incorporate melted cheeses. Add in your shredded cooked chicken and toss with buffalo sauce to taste. (You can add more seasonings here if you desire after tasting).

When reheating the leftover mac the next day, put a splash of milk in the bowl, then add the cold mac and microwave. This keeps it creamy.