Ingredients
- 1 Tbsp olive oil
- 1 lb medium shells pasta
- 3 Zweigle’s Buffalo Style chicken sausages, sliced
- 4 Tbsp all-purpose flour
- 4 Tbsp butter
- 1 + ½ cup whole milk
- 1 cup shredded Monterey Jack cheese, plus ½ cup extra for topping
- ½ cup shredded sharp cheddar cheese
- ⅓ cup Buffalo wing sauce
- ½ cup Panko bread crumbs
- ¼ tsp pepper
- ranch or blue cheese dressing to serve it with (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat until just smoking.
- Brown the chicken sausage slices a bit on both sides. Set aside.
- Cook pasta to al dente according to package directions and drain.
- While the pasta and chicken sausage are cooking, heat saucepan over medium heat and add butter until melted.
- Add the flour once the butter is melted.
- Whisk the flour and butter together and continue to cook for about 1-2 minutes until golden, whisking continuously.
- Slowly add the milk and turn the heat down low. Stir frequently until the the sauce thickens and then add in the cheeses.
- Stir until mixture is smooth and cheese is completely melted.
- Add Buffalo wing sauce.
- In a lightly greased 9X13 baking dish add the pasta and chicken sausage.
- Mix together well so that the chicken is evenly distributed.
- Pour cheese sauce over the top and make sure to coat the pasta evenly.
- Sprinkle with Panko bread crumbs and the extra ½ cup of cheese.
- Bake at 375 for 25-30 minutes.
- Let rest 10 minutes before serving.
- Serve with a side of ranch or blue cheese dressing, if desired. Enjoy!