Baked Buffalo Chicken Pasta

If you like macaroni and cheese and buffalo wings, this one is for you. We both really enjoyed this and will like it even more next time when I use the mild wing sauce instead of the hot sauce. Despite the sweat beads forming from eating this with spicy sauce, we both went back for more and polished off the leftovers, which is a sign of something great in our house. You can prep this a day or two before and just bake when ready!

Baked Buffalo Chicken Pasta

very slightly adapted from Prevention RD
Serves 6 generous portions

13.25 oz whole wheat pasta (that's the box size they sell at my market)
1 lb skinless boneless chicken breasts, cooked and chopped
2 tbsp butter
2 tbsp flour
1 1/2 cups skim milk
1 cup shredded monterey jack cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup plus 2 tbsp buffalo wing sauce, divided
1/3 cup panko bread crumbs
salt and pepper to taste
1/3 cup feta or Gorgonzola cheese
Nicole suggested topping with green onions and cilantro, which I think would be excellent!

Preheat oven to 375 F. Cook pasta according to package directions.
Heat butter in saucepan over medium heat, then whisk in flour to form a roux. Cook until golden, about 2 minutes. Whisk in milk and turn heat down to low. Simmer while stirring until milk thickens slightly. Stir in cheeses until smooth. Stir in 1/3 cup wing sauce. Taste and adjust seasonings as necessary.
Spray a 9x13 with nonstick cooking spray.
Combine pasta, sauce, and chicken, then pour into baking dish. Bake for 25 minutes or until golden brown, top with feta and bake another five minutes. Drizzle with remaining wing sauce and top with other garnishes if using.