This Creamy Spicy Buffalo Chicken Macaroni and Cheese is topped with tangy blue cheese crumbles and fresh parsley.
Boil pasta until aldente about 8-9 minutes.
Meanwhile melt butter in a large skillet. Add in onion and cook for 3-4 minutes.
Add in flour and stir constantly for 1 minute.
Add milk and simmer stirring occasionally, 3-4 minutes until thick and creamy. (Keep an eye on it so milk does not burn).
Take off of the heat and whisk in cheese until fully melted.
Add in buffalo sauce, the cooked noodles and chicken to the cheese sauce. Toss to coat and season with salt and pepper to taste.
Serve immediately with blue cheese crumbs and parsley on top for garnish.