Buffalo Chicken Mac & Cheese
Ingredients:
1 stick unsalted butter
Kosher salt
1 pound elbow macaroni
1 small onion finely chopped
2 stalks celery finely chopped
3 cups cooked chicken; shredded
2 cloves garlic minced
3/4 cup franks hot sauce
3 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
3 ½ cups sharp cheddar cheese; shredded
2 cups pepper jack cheese; shredded
1 cup panko breadcrumbs
Directions:
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until almost al dente. Drain.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Stir in the chicken and garlic and cook 2 minutes, then add hot sauce and simmer about 1 minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and cook until thickened, a few minutes. Remove from heat and add the cheddar and pepper jack cheeses and stir until smooth.
Combine the chicken mixture, cheese sauce, and cooked and drained noodles to the same pot. Mix well and place in your greased baking dish.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted and stir in the panko. Sprinkle over the macaroni and bake for 30 minutes.
