Buffalo Chicken Mac and Cheese (Stovetop Recipe)

½ pound (8 ounces) uncooked elbow macaroni

1 teaspoon vegetable or olive oil

1 large boneless skinless chicken breast or 2 small boneless skinless chicken thighs*, patted dry and cut into 1 inch pieces

1 tablespoon unsalted butter

¼ cup diced yellow or white onion

1 rib celery, diced (or substitute ½ cup diced green bell pepper)

1 garlic clove, minced

1 tablespoon all-purpose flour

½ teaspoon salt (preferably kosher)

¾ cup whole milk plus more for thinning, room temperature

1 cup shredded cheddar cheese, room temperature

¼ cup - ½ cup Louisianan-style hot sauce

¼ cup ranch dressing, room temperature

Directions at chocolatemoosey.com

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