Buffalo Chicken Mac and Cheese

Melt 4 tbsp butter in a large deep skillet over medium heat and add 2 stalks of celery. Fry for a minute to soften very slightly.

Stir in 4 tbsp flour to form a paste. Gradually add milk, whisking to smooth out any lumps.

Cook 14oz/400g pasta in salted boiling water until just cooked. Drain and combine with cheese sauce after step 4.

Once thickened, stir in 3 cups cheddar and 1 cup mozzarella. Ensure sauce has thickened before adding cheese.

Add 1/2 cup buffalo sauce, 1/2 cup sour cream, 1 tsp garlic powder, 1/2 tsp onion powder, and salt & pepper to taste. Stir in 2 cups shredded chicken and combine with pasta.

Pour into a baking dish, top with 3oz crumbled blue cheese and 1/2 cup breadcrumbs. Bake at 390°F for 20 minutes or until golden and bubbly. Serve with sliced green onion.

Equipment Needed

Spice Level: