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
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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.
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Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.
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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.
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Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.