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
Preparation
Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
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.
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.
Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
