Buffalo Chicken Mac And Cheese - cooking recipe

Ingredients

10 ounces elbow macaroni
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
6 ounces cream cheese, softened
1/4 cup hot sauce (Frank's)
1 tablespoon ranch dressing mix
2 cups shredded leftover chicken
1/4 cup freshly chopped chives
1 cup shredded mild cheddar cheese

Preparation

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta 9 minutes. Drain and return to pot.
Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, then add flour and whisk to combine. Cook 1 minute. Slowly add milke and whisk until combined and no clumps remain. Simmer, stirring constantly, until thickened, 2 minutes. Add cream cheese 1 tablespoon at a time and stir until melted and combined. Add Frank's and ranch seasoning and stir until combined.
Add chicken, chives, and cooked macaroni to skillet and stir until pasta is completely coated. Top with a layer of cheddar and bake until melted and golden, 15 minutes.