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Buffalo Chicken Mac and Cheese

3/2/2015, 8:32 p.m.
SERVINGS: 4

SERVINGS: 4

Ingredients

  • 2 ½ cups uncooked elbow macaroni
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ 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
  • ¼ cup crumbled blue cheese (1 oz)
  • ¼ cup Buffalo wing sauce

Directions

  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.