Buffalo Chicken Macaroni and Cheese

Ingredients:

• 4 tbls unsalted butter

• Kosher salt

• 1/2 lbs whole wheat elbow macaroni

• 1/2 small onion. finely chopped

• 1 stalk celery, finely chopped

• 1 1/2 C shredded rotisserie chicken

• 1 clove garlic, minced

• 1/2 C hot sauce (I like Cholula)

• 1 tbls AP flour

• 1 tsp dry mustard

• 1 1/4 C half-and-half

• 1/2 lbs sharp cheddar cheese, cut into 1-inch cubes (about 1 3/4 C)

• 1 C shredded pepper jack cheese

• 1/3 C light sour cream

• 1/2 C panko bread crumbs

• 1/4 C crumbled blue cheese

• 2 tbls chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees F.

2. Butter a 8″ x 12″ baking dish.

3. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain and set aside.

4. Melt half of the butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes.

5. Stir in the chicken and garlic and cook 2 minutes, then add 1/4 C hot sauce and simmer until slightly thickened, about 1 more minute.

6. Melt 1 tbls butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth.

7. Whisk in the half-and-half, then add the remaining 1/4 C hot sauce and stir until thick, about 2 minutes.

8. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

9. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.

10. Pour the cheese sauce evenly on top.

11. Put 2 tbls of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, about 30 to 40 minutes. Let rest about 10 minutes before serving.

This recipe takes a little while but it’s worth every minute. It’s delicious and amazing!

#cheese #cassarole #pasta #chicken