Ingredients
- 2.5 cups elbow pasta
- 2 tbsp. butter
- 1 cup milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt (to taste)
- Pepper (to taste)
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded pepper jack cheese
- 1/4 cup sour cream
- 1/4 cup buffalo hot sauce
- 2 Zweigle's Buffalo Style Chicken Sausages, thinly sliced.
Instructions
- In a large pot, bring roughly six cups of water to a boil. Add elbow pasta, and prepare el dante.
- In a separate pot, melt butter. Add in milk, garlic powder, onion powder, salt, and pepper. Bring to a simmer, stirring frequently.
- Add cheddar and pepper jack cheese, stirring frequently until melted.
- Mix in sour cream and buffalo hot sauce.
- In a pan, warm Zweigle's Buffalo Style Chicken Sausage until lightly browned and heated all the way through.
- Combine all ingredients in a large pot, stirring often and until thickened.
- Serve up and enjoy, topping with additional buffalo sauce for an extra kick if desired.