Ingredients
Salt, Chili Powder, Black Pepper, Crushed Red Pepper, Paprika, Cayenne Pepper, 1lb. Cavatappi Pasta, 2 tbsp. Salted Butter, 3 minced Garlic Cloves, 1 diced Yellow Onion, 1tbsp. All Purpose Flour, 2 1/2 Cup of Whole Milk, 1/2 a Cup of Heavy Cream, 1 1/2 Cup of greated Sharp Cheddar Cheese, 1 1/2 Cup of greated Pepper Jack Cheese, 1 1/2 Cup of greated Colby Jack Cheese, 1 Shredded Rottisseri Chicken, 1/4 Cup of Buffalo Hot Sauce, 2tbsp. of Ranch.
Instructions
- Mix 1 1/2 cup of sharp cheddar, 1 1/2 cup of pepper jack, and a 1/2 cup of colby jack
- For your seasonings, Mix salt, pepper, crushed red pepper, chili powder, cyanine pepper, and paprika to your heart's content for a seasoning mix
- Pre-shred the rotisserie chicken
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain and set aside.
- Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the onion and garlic. Season with the half the seasonings and cook until the onion and garlic
- Sprinkle the flour over the onion and garlic and stir to make a roux. Let cook 2 to 3 minutes before slowly stirring in the milk and then the heavy cream. Bring to a gentle boil, allowing the mixture to thicken slightly, 2 to 3 minutes.
- Reduce the heat to low and stir in the cheddar and pepper jack a handful at a time, allowing each addition to melt before adding the next.
- Stir in the chicken, hot sauce, and ranch dressing and cook until the chicken is heated through, 1 to 2 minutes. Taste and adjust seasonings as needed. Add the cooked pasta to the sauce and toss well to combine.
- Once everything is mixed together, place the mac & cheese in a tray, sprinkle some cheddar cheese on top, and preheat the oven to 350°F.
- Bake the mac & cheese for about 25 minutes, or until the top is golden brown. Serve and enjoy!