Buffalo-Chicken Mac and Cheese

Serves 6-8

• 1 pound elbow macaroni
• 1 small onion, chopped fine
• 2 stalks celery, chopped fine
• 3 cups of shredded, cooked chicken
• 2 cloves garlic, minced
• 3/4 cups Frank's hot sauce
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half (I use fat-free)
• 1 pound sharp cheddar cheese, shredded
• 8 ounces pepper jack cheese, shredded
• 2/3 cups sour cream (I use light)
• 1 cup panko crumbs
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch glass or ceramic baking dish. Cook the macaroni in salted water about 7 minutes. It will continue cooking in the casserole. Drain.

While the macaroni is cooking, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. 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. Set aside.

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, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Remove the pot from the heat and whisk in the cheddar cheese and pepper jack cheeses. Finally, whisk in the sour cream and stir until smooth. Taste the cheese sauce for seasoning and add salt and pepper to taste.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Melt the remaining 2 tablespoons butter in the microwave. Stir in the panko, blue cheese, and parsley and spread evenly over the macaroni. Bake until bubbly, and the crumb topping is browned and crunchy, 30 to 40 minutes. Let rest at least 10 minutes before serving.