Buffalo Chicken Macaroni and Cheese Recipe

Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, evaporated milk mixture, cheeses, and hot sauce. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in chicken and scallions, reserving some scallions for garnish. Transfer to serving bowl, top with blue cheese and scallions, and serve immediately.