Buffalo Chicken Mac and Cheese

I think that buffalo chicken and blue cheese is one of the best flavor combinations out there.  A few of my girlfriends have been making buffalo chicken dip for years, but it wasn't until this past summer that my friend Jenn discovered a recipe that turned it into mac and cheese.  This recipe is a combination of the recipe that Jenn found, and my friend Holly's recipe for buffalo chicken dip.

You will need:
2 cooked and shredded chicken breasts
1 large carton chicken broth
3 cups cold water
3/4 pound elbow macaroni
2 1/2 cups milk
1/4 cup flour
1/2 cup Frank's Hot Sauce
1 cup Blue Cheese Crumbles
3/4 cup Cream Cheese (I used 1/3 fat)
1 cup Sharp Cheddar (shredded, you can use low fat)
1/4 cup shredded Mozzarella

Step 1:
Preheat the oven to 450 degrees.  Combine the water and chicken broth.  Heat over high heat, and add the chicken.  Simmer until fully cooked, about 8 minutes.  Then remove the chicken using a fork, and discard the cooking liquid.

Step 2:
Cook the elbows until al dente.  Drain and set aside.

Step 3:
As the elbows are cooking, shred the chicken.

Step 4:
In a large pot over medium heat whisk the milk and flour together.  Bring to a boil, and let boil for 1 minute stirring constantly.  Then reduce the heat and add the frank's hot sauce, blue cheese, cream cheese, 1/2 cup cheddar, and chicken.  Stir until the cheese has melted, and then fold in the elbows.

Step 5:
Pour the mac and cheese into a greased casserole.  Then sprinkle 1/2 cup of shredded cheddar cheese and the mozzarella over the top.  Bake at 450 degrees for 20 minutes.