Buffalo Blue Cheese Mac

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yields: 10 1-cup servings

Creamy blue cheese mac with the combination of Buffalo sauce creates a luscious bite.

Ingredients:

• 5 cups Reggano Elbow Macaroni
• 1 tablespoon plus 2 teaspoons Stonemill Essentials Iodized Salt
• 5 cups Friendly Farms 2% Milk
• 10 tablespoons Countryside Creamery Unsalted Butter
• 10 tablespoons Baker's Corner All Purpose Flour
• 2 5-ounce packages of Specially Selected Blue Cheese Crumbles
• 1/2 teaspoon Stonemill Essentials Chili Powder
• 1 teaspoon Stonemill Essentials Paprika
• 1 teaspoon Stonemill Essentials Ground Black Pepper
• 3 tablespoons Burman's Louisiana Hot Sauce

Directions:

1. To cook the macaroni, follow the packaging directions. Salt the water with 1 tablespoon of salt while simmering the pasta.
2. In a small saucepan, heat the milk to a simmer.
3. While the milk is heating, in a medium stainless steel saucepan, melt the butter and add the flour, stirring constantly with a whisk for 2 minutes to make a roux.
4. Slowly add the scalded milk to the roux, while still stirring, until it becomes smooth like a sauce.
5. Heat the sauce mix for 5 minutes to cook out the flour flavor, and then add blue cheese crumbles, chili powder, paprika, 2 teaspoons salt, pepper and hot sauce.
6. Mix the pasta with the blue cheese sauce.
7. Serve.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen