Buffalo Mac N Cheese

2 tbsp Butter

2 tbsp Flour

2 cups evaporated milk

 2 cups chicken stock

½ tbsp Cayenne Pepper

1 tsp. sugar

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp celery salt

1 cup Frank’s Red Hot Sauce

½ cup unsalted Butter

2 oz. crumbled Gorgonzola

1 cup shredded Provolone

1 cup shredded Swiss

Melt butter over medium-high heat, reduce heat to medium add flour stirring the entire time to avoid clumps and cook until thick and smooth

Slowly whisk in evaporated milk, bring to a simmer

Add in chicken stock, cayenne, sugar, paprika, onion powder, garlic powder, celery salt, Franks, and butter and bring to a low boil, reduce to a low simmer

Add in cheeses and stir while simmering until melted and sauce is thickened

Stir in 1 lb cooked pasta (shells, macaroni, rigatoni, whatever you prefer)
Garnish with red pepper flakes