Buffalo Chicken Mac & Cheese

1 lb uncooked elbow macaroni, cooked according to package directions

4 tablespoons butter

1 cup Frank's Red Hot Sauce, divided

1 large can Chunk Chicken, drained

3 cloves garlic

2 heaping tablespoons flour

salt and pepper to taste

1 cup half and half

2 cups almond milk (unsweetened, plain)

4 ounces colby cheese

4 ounces extra sharp cheddar cheese

1/2 cup blue cheese crumbles

panko crumbs for topping

Cook macaroni according to package directions and set aside.

While macaroni is cooking you can create your sauce.  Saute 3 cloves of garlic in 1 tablespoons butter for a few seconds - until you can smell the great aroma :)  Add the chunk chicken and Franks red hot.  Simmer for a couple of minutes then set aside.

In heavy saucepan, heat remaining 3 tablespoons of butter until bubbly.  Add flour, salt, and pepper and whisk to make a roux - it will get thick.  Gradually add the almond milk/half and half mixture, whisking all the while.  Once sauce has thickened again, add cheeses and stir until melted.  Add chicken/hot sauce mixture and cook another minute or two.  

Add sauce and macaroni together and stir well.  Place in large crockpot or baking dish, sprinkle with panko crumbs.  My crockpot has a removeable bowl so I first baked mine in the oven to crisp up the top some.  I then had grumpy put the crockpot on warm setting for his party.

Serves 16 (regular sized servings)

Serves 36 (tasting dish servings)