Buffalo Chicken Pizza Mac & Cheese

Directions

1. Prepare the elbow pasta according to the package instructions.
2. While the water for the pasta comes to a boil, begin preparing the chicken. Sauté the chicken in the olive oil, garlic and onion powders until cooked through and golden, about 6-8 minutes. Once cooked, add 1/4 cup of the Buffalo sauce. Keep over low heat, stirring occasionally.
3. In a separate pot, melt the butter over medium low heat. When melted, whisk in the flour. Whisk constantly for one minute. Slowly add the milk and cream, continuing to whisk as you do so. Increase to medium heat and bring everything to a boil. When boiling, reduce the heat to low and add the cheese. Season with salt and pepper. Keep warm until the pasta is cooked.
4. When the elbows are ready, drain and return them to the pot. Add the cheese sauce, ranch dressing, remaining Buffalo sauce and chicken. Stir until well combined. Top with cilantro and additional cheese, if desired.