Buffalo Chicken Mac N Cheese

1 lb. elbow macaroni (1/2 box)1-2  cups cooked and shredded chicken

2 T. butter

3 T. flour

1 cup milk

1/4 cup heavy cream

salt & pepper, to taste

1 pinch nutmeg

2 ounces cream cheese

2 T. hot sauce {such as Frank’s Red Hot}

1 1/2 cups grated cheddar cheese

1 cup grated mozzarella cheese

1 cup bread crumbs

 

*****Preheat oven to 350 degrees*****

1. Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.

2. In a medium pot, melt butter over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat.

3. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta into sauce and stir to coat. Stir in cheeses and chicken. Pour into a buttered square baking dish and spread out evenly. Top with bread crumbs. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.

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