Buffalo Chicken Mac and Cheese

 

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 Buffalo wing sauce

• 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.