Buffalo Chicken Macaroni And Cheese

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 7 tablespoons unsalted butter, plus more for the dish
• kosher salt
• 1 lb elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 garlic cloves, minced
• 3/4 cup hot sauce (preferably frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces monterey jack pepper cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko breadcrumbs (japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 preheat the oven to 350 degrees.
• 2 butter a 9 x 13 inch baking dish.
• 3 bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. drain.
• 4 meanwhile, melt 3 t. butter in a large skillet over medium heat. add the onion and celery and cook untilsoft. about 5 minutes.
• 5 stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
• 6 melt 2 t. butter in a saucepan over medium heat. stir in the flour and mustard with a wooden spoon until smooth. whisk in the half & half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
• 7 whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• 8 spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaing macaroni, pour the cheese sauce evenly on top.
• 9 put the remaining 2 t. butter in a medium microwave safe bowl and microwave until melted. stir in the panko crumbs, blue cheese and parsley.
• 10 sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
• 11 let rest 10 minutes before serving.