Take macaroni and cheese to the next level when you introduce the irresistible combination of blue cheese and Buffalo sauce to this classic. Top it off with grilled chicken and consider this recipe a sure-fire hit on any weeknight.
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- 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.