Buffalo Chicken Mac and Cheese

3 chicken breasts, boneless skinless

1 packet of hidden valley ranch dressing mix

1 (12 oz) bottle of Frank's hot sauce

1/2 cup of chicken stock

1 tablespoon of butter

Add all ingredients to crock pot and cook on low heat 5-6 hours.  Remove chicken and shred.

8 ounces of elbow noodles, cooked and drained

1 1/2 cups chicken stock

1 cup milk

1 Tbsp flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

2 cups shredded cheddar cheese

shredded buffalo chicken

1/2 cup panko bread crumbs

Preheat oven to 350*.

Spray 9x13 dish with non-stick spray

Mix in a sauce pan over medium heat, chicken stock, milk and flour.  Cook for 5-7 minutes.

Add garlic powder, onion powder, salt, and cheddar cheese stir until completely melted.  

Add pasta, chicken, and cheese sauce to 9 x 13 dish.

Sprinkle bread crumbs over the top.

Bake uncovered for 45 minutes.

Let sit 3-5 minutes before serving.