buffalo chicken mac& cheese

• 1 lb dried elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all purpose flour
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 cup whole milk
• 6 oz shredded sharp cheddar cheese
• 6 oz shredded mild cheddar cheese
• 5 oz blue cheese crumbles
• 1/4 cup tobasco buffalo style hot sauce
• 12 oz cooked chicken, cut into 1/2 in pieces
• 1/2 cup chopped green onions
• 1 1/2 cup panko bread crumbs

1. Preheat oven to 350.
2. Cook macaroni to al dente, and drain.
3. Meanwhile, melt butter in large saucepan on medium-low heat.
4. Stir in flour, salt, and pepper and cook 1-2 minutes.
5. Whisk in milk and cook over medium heat until thickened and bubbly, stirring constantly.
6. Reduce heat to low, and stir in cheeses until melted.
7. Add Tobasco buffalo sauce, chicken, green onion, macaroni, salt and pepper to taste; mix well.
8. Spoon into an ungreased 2 quart casserole dish and top with bread crumbs.
9. Bake 25-30 minutes or until heated to an internal temperature of 165
10. * This recipe is from a package of Tobasco brand Buffalo Style Hot Sauce

elbow macaroni, butter, flour, salt, black pepper, milk, cheddar cheese, cheddar cheese, blue cheese crumbles, tobasco buffalo style hot sauce, chicken, green onions, bread crumbs

Taken from cookpad.com/us/recipes/335279-buffalo-chicken-mac-cheese (may not work)