Categories: Pasta

Ingredients

• 1 cup 1 % milk
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 3/4 cup extra sharp cheddar cheese (3 oz)
• 1/2 cup crumbled blue cheese (2 oz)
• 4 cups cooked elbow shaped pasta
• 1 lb chicken breast, cooked and chopped into bite sized pieces
• 1/2-2/3 cup hot buffalo wing sauce (recommended: Frank’s Red Hot)

Directions

1. Stir the milk and cornstarch in a small saucepan. Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.

2. Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.

3. In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

4. Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.

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