Buffalo Chicken Mac n’ Cheese

1: Boil a pot of water and cook the shellbow noodles according to the package (al dente preferred). Reserve about a ½ cup of the pasta water.

2: Drain the noodles in a colander and set them aside.

3: In a medium sized skillet sprayed with cooking spray, cook your chicken over medium heat for 6-7 minutes on each side, or longer if thicker.

4: Once the chicken is fully cooked, shred it using two forks and set aside.

5: In an oven-safe saucepan, add the butter and ap flour over medium/low heat to form a roux.

6: Once the roux begins to bubble, slowly add all of the milk to form a béchamel sauce.

7: As the sauce gets smooth and creamy, add the Velveeta and mozzarella cheese, stirring until well combined.

8: Add the hot sauce and stir until well combined.

9: Pour the noodles and shredded chicken into the pan and toss until well coated in the spicy cheese sauce.

10: If the sauce gets too thick, add some reserved pasta water to thin it out.

11: Serve hot from the stovetop and enjoy!