Directions

1. Cook elbow macaroni accorning to packaging directions.
2. In a medium sauce pan. Re-heat cheddar cheese sauce.
3. Once cheese sauce has to up to temp. (165°) Stir in blue cheese crumbles and parmesan.
4. Pre-heat fryer to 350° and cook frozen chicken bites for 5-6 minutes or until it reaches an internal temperature of 165°.
5. Set chicken bites in a clean mixing bowl and add buffalo sauce, gently tossing so that chicken bites are evenly coated.
6. In a clean serving bowl, assemble macaroni and cheese together with chicken bites, and garnish with green onions. Serve immediately.
7. Cheese Sauce:
8. In a clean sauce pan melt butter over medium-low heat and allow to melt.
9. Add flour and stir roux (butter/flour) continuously for 4 min. on low heat (adjusting when necessary), making sure not to burn flour.
10. Continue whisking and add Kosher salt, garlic powder, and milk continuously stirring so that roux does not clump up.
11. Once thickened add sour cream and cheese and continue to stir until cheese has fully melted.
12. Use sauce immediately or store in an air-tight container. Label and date and place in walk-in cooler.