Quick and Easy Buffalo Chicken Mac & Cheese

3 tbsp (45 mL) unsalted butter

3 tbsp (45 mL) all purpose flour

3 cups (750 mL) milk

1 tsp (5 mL) ground mustard

1/4 tsp (1.25 mL) salt

1/4 tsp (1.25 mL) pepper

7 tbsp (105 mL) buffalo sauce

2 cups (500 mL) grated emmentaler cheese

2 cups (500 mL) grated sharp cheddar

2 cups (500 mL) cooked chicken, diced

6 cups (1.5 L) cooked elbow macaroni

1 tbsp (15 mL) minced parsley

2 tbsp (30 mL) buffalo sauce for garnish, optional

2 tbsp (30 mL) toasted panko crumbs, optional

1 Melt butter in a large pot over medium heat. Add flour and stir to combine. Cook until golden, 1 - 2 minutes. Slowly whisk in milk. Bring to a simmer and cook until thickened, about 3 – 4 minutes.
2 Stir in ground mustard, salt, pepper and buffalo sauce. Remove pot from heat and stir in cheeses until melted and smooth. Stir in chicken, macaroni and parsley.
3 To serve, drizzle with buffalo sauce and sprinkle with panko if using.