Ingredients
2 1/2 cups uncooked elbow macaroni
1/4 cup Earth Balance all natural spread (or other butter substitute)
1/4 cup flour
1/2 tsp ground mustard
2 cups unsweetened coconut milk (or other milk substitute)
2 cups shredded cheddar (8 oz)
1 package Monterey Farms buffalo artichoke hearts (6 oz) chopped into bite sized pieces*
1 stalk celery, cut in half lengthwise, then into 1-inch pieces
1/4 cup crumbled blue cheese (1 oz)
buffalo wing sauce to taste
Preparation
Heat oven to 425°F. Cook and drain macaroni as directed on package, using al dente cook time. Meanwhile, in 3-quart saucepan, melt Earth Balance over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add coconut milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheddar cheese; stir until cheese is melted and sauce is smooth. Gently stir cooked macaroni into cheese sauce. Stir in artichoke hearts. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with buffalo wing sauce. Bake uncovered 8-10 minutes or until bubbly and blue cheese is melted. Serve immediately.
