Buffalo Mac & Cheese

I made this for the Super Bowl because it was also my brother's bday. At his request he wanted to see what buffalo mac would taste like. I've been curious too so I decided to give it a shot. It was actually pleasant with just the right amount of buffalo sauce to avoid it being too spicy. You can top it with bleu cheese crumbles, but my family and I hate bleu cheese so I passed.

- 1/2 bag elbow macaroni
- 1/4 cup diced celery
- 1 cup diced chicken (I used the leftover Tyson grilled chicken from my Cajun mac for this)
- 2 cups mild cheddar cheese
- 1/3 cup buffalo sauce
-1 tsp white pepper
-1 tsp black pepper
- 1/4 cup milk
- 2 tbsp unsalted butter or margarine
- 1 tbsp flour
- water
- salt and pepper to taste
- 1/2 cup crumbled bleu cheese (optional)

Bring a pot of water to boil. Add salt to the water. Drop in elbow macaroni and cook for 7-9 minutes or until the macaroni is al dente. Once macaroni is finished cooking, drain and set aside.

In a sauce pan begin making your cheese sauce. Heat pan on medium-high heat. Add margarine or butter and allow to melt fully before adding flour. Once you add flour, use a whisk to make sure all flour is incorporated with the melted butter. Add milk Turn the heat to low and allow milk to heat up for about a minute or so. After about a minute or so return heat to medium and add cheddar cheese. Whisk to quickly melt. Add buffalo sauce and whisk. Add celery and cook for 2-3 minutes to soften. Then add chicken.

Add the macaroni directly to the sauce pot Fold in macaroni with cheese and celery until it is fully incorporated. Add salt and pepper. Serve.