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elbow macaroni water kosher salt vegetable oil Crystal Farms Butter all-purpose milk heavy cream mustard ground black pepper kosher salt Crystal Farms Wisconsin Crystal Farms Crystal Farms buffalo wing sauce chicken
Viewed: 48 - Published at: 6 years agoIngredients
- 2 1/2 cups elbow macaroni uncooked
- 2 quarts water
- 3 tablespoons kosher salt
- 2 tablespoons vegetable oil
- 1/3 cup Crystal Farms Butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 tablespoons dijon mustard
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 6 tablespoons Crystal Farms Wisconsin 1/3 Less Fat Cream Cheese
- 3 1/2 tablespoons Crystal Farms(R) Shredded Cheddar Cheese
- 1 ounce Crystal Farms Blue Cheese Crumbles
- 3 tablespoons buffalo wing sauce
- 12 ounces chicken breast cooked, sliced
Method
- Cook elbow macaroni in boiling salted water with oil per the manufacturer's recommendation. Oil helps prevent the water from boiling over the top of the pan. After cooking macaroni, cool the pasta in cold water, drain and reserve until needed.
- In a saucepan, melt butter, add flour and cook for 3 minutes under medium-low heat.
- Add the milk while stirring and continue to add cream, Dijon mustard, cream cheese, black pepper and salt.
- Cook the mixture while stirring with a wooden spoon until it has reached a very slow simmer. Once it reaches a slow simmer, cook for 15 minutes while continually stirring.
- Add the shredded Cheddar cheese and 1 ounce of Wisconsin Blue Cheese crumbles and continue to cook the mixture on medium-low heat until the cheese is melted.
- Fold in the macaroni and then transfer macaroni and cheese to a baking dish.
- Top with sliced grilled chicken and then drizzle Buffalo sauce over the top.
- Top with remaining Wisconsin Blue Cheese crumbles, cover and place in the oven for 10 minutes at 350° F or until hot.
