Buffalo Mac

(Courtesy of Family Circle)

Ingredients:
1 lb. fusilli or rotini
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 tsp. celery seed, crushed
2 tsp. paprika
1/4 tsp. salt
1 Tbsp. olive oil
2 celery ribs, diced
3 cloves garlic, minced
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 tsp. dry mustard
2 1/2 c. 2% milk
1/2 c. Franks Red Hot Buffalo Wing Sauce
8 oz. sharp cheddar cheese, shredded
3/4 c. crumbled blue cheese
1/2 c. plain bread crumbs

Directions:
Heat broiler.  Bring a large pot of lightly salted water to boiling.  Add pasta and cook 8 minutes, or as per package directions; drain.

Meanwhile, season chicken with 1/2 tsp. celery seed, 1 tsp. paprika and salt.  In a large skillet, heat oil over medium-high heat.  Brown chicken, 3-5 minutes, until cooked through; set aside.  Lower heat to medium.  Add celery to same skillet; saute for 4 minutes.  Add garlic; cook 1-2 minutes.  Set aside with chicken.

In saucepan, melt 3 Tbsp. of butter over medium heat.  Sprinkle in flour and mustard powder, whisking for 2 minutes.  Pour in milk and sauce, whisking until it boils.  Simmer 3 minutes.  Remove from heat; stir in cheddar, 1/2 c. blue cheese and remaining teaspoon paprika.

Add pasta, celery, garlic and chicken.  Place in a broiler-safe dish.

Microwave remaining tablespoon butter for 30 seconds.  Stir in bread crumbs and remaining 1/2 tsp. celery seed; sprinkle over dish with remaining 1/4 c. blue cheese.  Broil 2-3 minutes, or until browned.

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