Combine creamy cheesy mac and cheese with spicy Buffalo
chicken and you will have a delicious comfort food dish. This spicy yet creamy
pasta dish takes a total of 40 minutes and 30 minutes prep time and makes 4
servings. The mac and cheese will make an excellent side dish for a full course
meal. For this recipe you will need:
elbow macaroni, unsalted butter, Gold Medal all-purpose flour, grounded
mustard, whole milk, shredded cheddar cheese, salt, chopped cooked chicken,
celery, crumbled blue cheese, and buffalo wing sauce. Now how to:
Step 1: Heat the oven to 425 degrees Fahrenheit and cook and
drain 2 ½ cups of macaroni as directed on the package. Just a little tip use
minimum cook time.
Step 2: Meanwhile in a 3 quart saucepan melt ¼ cup of
unsalted butter over low heat and stir in ¼ cup of flour and ½ teaspoon of
ground mustard with a whisk. Then cook and stir until smooth.
Step 3: Now gradually add 2 cups of whole milk. And heat to
boil, stirring constantly. Then boil for
1 minute until mixture is hot and bubbly. Next add 2 cups of shredded
Cheddar cheese, which is about 8 ounces, until the cheese is melted and sauce
is smooth.
Step 4: Then season with a pinch of salt for a bit of taste.
Step 5: After adding the salt gently stir the cooked
macaroni into the cheese sauce. Then stir in 1 cup of chopped cooked chicken.
Step 6: Now spoon into ungreased 8 inch square glass baking
dish. Sprinkle 1 stalk of celery and ¼ cup of crumbled blue cheese over the macaroni
mixture. And drizzle with ¼ cup of Buffalo wing sauce.
If you are not big celery fan or don’t like celery it’s
perfectly fine!
ENJOY!
