Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside.

In a large sauté pan, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic powder and raise the temp to bring the mixture to just under a boil. Add the cheddar cheese and whisk mixture together until thoroughly combined into a cheese sauce.

Remove the cheese sauce from heat and then mix in the blue cheese dressing and Buffalo wing sauce. Beat together the eggs and egg white and then stir into the cheese sauce until combined.

Add the chicken and celery to the cheese sauce and stir together. Add the macaroni and continue to stir until coated. Spoon the macaroni mixture evenly into the prepared muffin tin.

Bake for 15 minutes or until the tops slightly brown. Let cool at least 15 minutes before removing from muffin tin. Letting the “muffins” cool before removing them from the pan is crucial if you want them to stay together.