1 lb pasta of your choice
3 boneless, skinless, chicken breasts, cooked and cut into chunks
1 Tbsp butter
1 Tbsp flour
1 1/2 C milk
4 oz. Monterrey Jack cheese, grated, plus more for topping
1/3 C sharp cheddar cheese, grated, plus more for topping
1/2 C buffalo wing sauce, plus more for topping
1/3 C panko bread crumbs
salt and pepper, to taste
Preheat oven to 375 F degrees.
Prepare pasta according to directions.
In a medium saucepan, over medium heat, melt butter. Once melted, add flour.
Whisk together to create a roux. Cook for 1-2 minutes, or until mixture becomes golden in color. Add milk. Stir and reduce heat to medium-low.
Continue stirring until milk thickens and bubbles. Add grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce.
Taste and season with salt and pepper if needed.
Spray a 9x13 baking dish with non-stick spray. Add pasta and chicken. Pour cheese sauce over top. Mix well.
Sprinkle with additional grated cheese and bread crumbs.
Bake for 25 minutes, or until cheese is golden brown. Drizzle with buffalo wing sauce.