Buffalo Chicken Mac N Cheese

1. Add water to a medium stock pot, and place on high heat to boil.

2. Saute chopped celery in a non stick pan, until tender, about 3-4
minutes. Remove from pan and set aside.

3. In the same pan you sauteed the celery in, melt butter over medium
heat. Add flour and stir quickly, then reduce heat to low-medium. Cook
for 1-2 minutes until lightly browned.

4. Gradually add milk, stirring with whisk while adding. Stir and cook for 2
minutes.

5. Add cubes of cream cheese to milk mixture, and stirring constantly
over low to medium heat until well blended. Stir in garlic powder, salt
and pepper, and hot sauce.

6. Add shredded cheese and blue cheese. Continuing stirring until
smooth and thickened. Stir the celery into the sauce. If sauce seems to
be too thick, add a little bit of milk to thin.

7. Add cooked chicken to sauce and stir until combined. Set sauce aside
or keep it on a very low simmer to keep warm.

8. Put the macaroni into the boiling water to cook. Cook for 8-9 minutes.
Drain macaroni when done, and pour drained macaroni into Buffalo
Chicken Sauce. Stir to combine, and serve.

9. Add additional hot sauce to taste, and sprinkle with paprika if desired.