Ingredients :
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1-1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup Buffalo wing sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups cubed cooked chicken breast
- 1 cup panko bread crumbs
- 3/4 cup crumbled blue cheese
- 3 green onions, chopped
Directions :
- Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
- Heat butter in a large sauce pot over medium heat. Stir in flour until blended; cook until lightly browned, stirring constantly. Gradually whisk in milk; cook until thickened, 3-4 minutes, whisking occasionally. Add shredded cheeses, buffalo sauce, salt and pepper; stir until smooth. Stir in cooked macaroni and chicken.
- Transfer mixture to a greased 13x9-in. baking dish. Sprinkle bread crumbs and blue cheese on top. Bake until cheese is bubbly and edges are golden brown, 25-30 minutes. Top with green onion.
