2 teaspoons cornstarch
1cup of milk
1/2-pound elbow macaroni
6 ounces cooking cheese, roughly grated or diced
6 ounces’ sharp cheddar cheese, roughly grated or diced
1/4 cup chilli hot sauce
1 to 2 cups shredded cooked chicken meat
1/2 cup sliced scallion greens (green onions)
1/2 cup crumbled blue cheese
1.Combine cornstarch, milk, and eggs in a medium bowl and whisk until homogenous.
3.Cook pasta in a large stock pot in salted water according to package directions.
4.Drain, reserving 1 cup pasta cooking water.
5.Return to stock pot and add cooking water, milk mixture, cheeses, and hot sauce.
6.Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth.
7.Stir in chicken and scallions, reserving some scallions for garnish.
8.Transfer to serving bowl, top with blue cheese and scallions, and serve immediately