Buffalo Chicken Mac and Cheese (with cauliflower)

The secret to this amazing bowl of Mac and Cheese is putting cauliflower in with the mac, keep it a secret and you may even be able to get kids to eat it!

Ingredients

1 lbs chicken (boneless skinless chicken thighs or breast)

1 head of cauliflower

3 tbsp olive oil divided

1/4 cup butter

1/4 cup flour

8 oz penne

8 oz old cheddar

8 oz mozzarella

1/4 cup hot sauce (franks red hot buffalo for me)

Salt and pepper to taste

1. Preheat oven to 425°

2. Cut up cauliflower into bite sized pieces and coat in 2 tbsp olive oil, salt and place in oven for 20 min until edges brown. Remove and set aside to cool.

3. Lower oven temp to 350°

4. Cook chicken with 1 tbsp of olive oil in a medium pan until fully cooked then set aside.

5. Boil 8oz penne in salted water 1 minute less than al dente (time should be on package)

6. In a large pan melt butter on a medium low heat until lightly simmering. Whisk to prevent splattering.

7. Add flour and whisk until completely combined. Add in milk 1/2 cup at a time whisking until completely combined with each addition. Bring to a simmer then add salt and pepper to taste.

8. Add 8 oz shredded cheese. Remove from heat and whisk until completely smooth.

9. Pour sauce into oven safe dish over pasta, add in chicken, cauliflower and hot sauce.

10. Cover with shredded mozza and bake in oven for 30 min.