8 ounces dry elbow macaroni (enough for 4 cups cooked)
1 pound boneless skinless chicken breast
1 cup 1% milk
1 tablespoon cornstarch
1 tablespoon butter
3 ounces extra sharp cheddar cheese (¾ cup)
2 ounces crumbled blue cheese (½ cup)
½ - ⅔ cup hot buffalo wing sauce (I like Frank's Red Hot)
Poach the chicken: Place the breasts in a large saucepan or dutch oven, in a single layer, and fill with just enough cold water to cover the chicken by 1 inch. Bring the water to a boil over medium-high heat then reduce the heat to low, cover, and simmer for about 15 minutes depending on how thick the breasts are (check the chicken after 10 minutes). When done, the breasts should be completely opaque on the outside and register 165 degrees on meat thermometer. Cut through the center of one to check doneness so that you don’t accidentally remove all the chicken too soon. Transfer the chicken to a cutting board and let cool slightly until before shredding with two forks.
Once shredded, stir in the hot sauce, adding as much or as little as you like depending on your spice preference.
Cook the elbow macaroni according to package directions.
While the macaroni cooks, make the cheese sauce: In a small saucepan, whisk together the milk and cornstarch. Bring to a boil, then reduce the heat slightly to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.
Place your cooked, drained pasta in a large bowl. Pour the cheese sauce over it and stir to combine. Stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
Calories per serving: 513
Fat per serving: 17g
Nutriton Information: Calories 513, Fat 17g, Carb 46g, Fiber 1g, Sugars 3g, Protein 44g