Instructions
Step 1
Cook the rotini pasta according to package instructions. Drain and set aside.
Step 2
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and continue to stir until the mixture thickens, about 3–4 minutes.
Step 3
Reduce heat to low and add the shredded cheddar cheese, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth. Add the cooked pasta and mix well to coat. Set aside.
Step 4
Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for about 6–7 minutes, or until fully cooked and lightly browned.
Step 5
Lower the heat and pour the buffalo wing sauce over the chicken. Stir to coat evenly and let simmer for 2 minutes.
Step 6
Plate the mac & cheese and top with buffalo chicken. Sprinkle with crumbled blue cheese and chopped parsley. Garnish with celery sticks on top or on the side.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to keep the mac & cheese creamy. Celery should be stored separately to retain its crunch.
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