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Stir the milk and cornstarch in a small saucepan. Bring to a boil,
reduce the heat to a simmer. Stir in the butter. When the sauce is
thick enough to coat the back of a spoon, add the cheddar cheese
and stir until the cheese has melted and the mixture is silky and
well blended.
Place your cooked, drained pasta in a large bowl. Pour the hot
sauce over it and stir to combine.
In a separate bowl, toss the cooked cubed chicken with the hot
sauce, evenly coating and moistening the meat evenly. Use more
or less hot sauce depending on your spice preference.
Gently stir the chicken into the pasta, followed by the crumbled
blue cheese. Serve immediately.
TIP- Dice cooked chicken and add hot sauce so flavors can soak into the chicken before
gently folding into the pasta. Toss gently so you don't completely mix the hot sauce with the
cheesy sauce on the macaroni. Then sprinkle the crumbled blue cheese over the whole
mixture.
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