Buffalo Chicken Macaroni and Cheese

Ingredients

• 2 teaspoons cornstarch
• 1 can evaporated milk
• 2 eggs
• 1/2 pound elbow macaroni
• 6 ounces block American cheese, roughly grated or diced
• 6 ounces sharp cheddar cheese, roughly grated or diced
• 1/4 cup Frank's hot sauce
• 1 to 2 cups shredded cooked chicken meat
• 1/2 cup sliced scallion greens
• 1/2 cup crumbled blue cheese

Directions

1. Whisk the cornstarch, evaporated milk, and eggs together in a medium bowl until the mixture looks completely even, then set it aside.
2. Boil the pasta in salted water in a large stock pot, following the package directions. Drain it, saving 1 cup of the cooking water.
3. Tip the macaroni back into the stock pot. Add the reserved water, the evaporated milk mixture, the cheeses, and the hot sauce.
4. Set the pot over low heat and stir constantly, until the cheese has melted and the sauce is smooth and creamy.
5. Fold in the chicken and scallions, holding back a little of the scallions for garnish.
6. Spoon everything into a serving bowl, scatter the blue cheese and reserved scallions over the top, and serve immediately.