• 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.


  1. In a large pot, bring roughly six cups of water to a boil. Add elbow pasta, and prepare el dante.
  2. In a separate pot, melt butter. Add in milk, garlic powder, onion powder, salt, and pepper. Bring to a simmer, stirring frequently.
  3. Add cheddar and pepper jack cheese, stirring frequently until melted.
  4. Mix in sour cream and buffalo hot sauce.
  5. In a pan, warm Zweigle's Buffalo Style Chicken Sausage until lightly browned and heated all the way through.
  6. Combine all ingredients in a large pot, stirring often and until thickened.
  7. Serve up and enjoy, topping with additional buffalo sauce for an extra kick if desired.