Buffalo Chicken Macaroni and Cheese

8.0 serving Barilla Plus Elbow pasta(1 Cup cooked)
8.0 ounces Chicken Breast (cooked), no skin, roasted
6.0 tbsp Butter, salted
0.38 cup Flour - Gold medal all purpose flour
3.0 cup Milk, 2%, with added nonfat milk solids, without added vit A
8.0 serving Cheese Kraft 2% Milk Shredded Colby Jack Cheese 80 ncalorie 1/4 c
2.0 cup Cheese - Mexican Blend - 2% - 4 Cheese - Shredded - Kroger
8.0 tsp hot sauce - Cholula hot sauce
1.0 tsp Pepper, black
2.0 tbsp Salad dressing, Wishbone Chunky Blue Cheese
2.0 tsp Tony Chachere's Cajun Seasoning

Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain Dice Chicken cook in frying pan with cajun seasoning until c Chicken is done. No longer any pink. Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper. Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user 1964MEME.