Buffalo Chicken Honeycomb Pasta

Think Buffalo Mac n’ Cheese, but more fun!

for the buffalo chicken dip (may have leftovers)

• 1 package cream cheese, softened
• 1/2 cup buffalo sauce
• 2 cups cooked chicken, shredded
• 1/2 cup sour cream
• 1/2 cup white Cheddar cheese
• blue cheese crumble

for the buffalo cheese sauce

• 1 tbsp butter
• 1 tbsp all purpose flour
• 1 cup milk
• 1/4 cup buffalo sauce
• 2 tbsp cream cheese, softened
• 1/4 cup white cheddar cheese, shredded

general ingredients

• 1 box rigatoni, cooked
• 1/2 cup white cheddar cheese, shredded
• 3 tbsp blue cheese crumble

Buffalo Chicken Dip

1. preheat oven to 375
2. mix all of your ingredients in a bowl and add to a dish pan. Top with shredded white cheddar. Bake for 15 mins or until bubbling!

Buffalo Cheese Sauce

1. Add your butter to your pan on medium heat and melt. Add your flour and whisk until combined. Slowly add your milk and stir until sauce thickens.
2. Once thickened, add your buffalo sauce, cream cheese, and white cheddar cheese. Mix until combined and set aside.

Honeycomb Pasta

1. Preheat oven to 350
2. In a greased springform pan, layer your buffalo chicken dip on the bottom (you can be generous)
3. On top, begin layering your cooked rigatoni in a single layer covering the entire base of the pan.
4. Top evenly with your buffalo cheese sauce, allowing it to fall into the holes and between the rigatoni
5. Top with an even layer of shredded white cheddar cheese and crumbled blue cheese
6. bake for 25 mins!