Buffalo Chicken Mac and Cheese

 


Ingredients

  • 2 1/2
    cups uncooked elbow macaroni
  • 1/4
    cup unsalted butter
  • 1/4
    cup Gold Medal™ all-purpose flour
  • 1/2
    teaspoon ground mustard
  • 2
    cups whole milk
  • 2
    cups shredded Cheddar cheese (8 oz)
  • Salt to taste
  • 1
    cup chopped cooked chicken
  • 1
    stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  • 1/4
    cup crumbled blue cheese (1 oz)
  • 1/4
    cup Frank's™ RedHot™ Buffalo Wings Sauce

Steps

1 Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.

2 Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.

3 Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.

4 Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.

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