Buffalo Artichoke Mac 'N' Cheese

• 2 1/2 cups uncooked elbow macaroni
• 1/4 cup Earth Balance all natural spread (or other butter substitute)
• 1/4 cup flour
• 1/2 tsp ground mustard
• 2 cups unsweetened coconut milk (or other milk substitute)
• 2 cups shredded cheddar (8 oz)
• 1 package Monterey Farms buffalo artichoke hearts (6 oz) chopped into bite sized pieces*
• 1 stalk celery, cut in half lengthwise, then into 1-inch pieces
• 1/4 cup crumbled blue cheese (1 oz)
• buffalo wing sauce to taste

1. Heat oven to 425u0b0F. Cook and drain macaroni as directed on package, using al dente cook time.
2. Meanwhile, in 3-quart saucepan, melt Earth Balance over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add coconut milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheddar cheese; stir until cheese is melted and sauce is smooth.
3. Gently stir cooked macaroni into cheese sauce. Stir in artichoke hearts. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with buffalo wing sauce.
4. Bake uncovered 8-10 minutes or until bubbly and blue cheese is melted. Serve immediately.

elbow macaroni, natural, flour, ground mustard, unsweetened coconut milk, cheddar, hearts, celery, blue cheese, buffalo wing sauce

Taken from www.epicurious.com/recipes/member/views/buffalo-artichoke-mac-n-cheese-52089411 (may not work)