Buffalo Chicken Mac & Cheese

Way back in 2012, around the Super Bowl, my good ole buddy Bryon showed me this. I instantly fell in love with the Buffalo Chicken Mac and Cheese. I decided to take a stab at it and make it for the upcoming Super Bowl party I was going to go to. From that point on, this dish replaced my cheesecakes as the most requested dish that Pat brings to a potluck. Unfortunately, I do not have any pictures of this, the pans have been empty before I ever had a chance.

It is tasty, spicy, tangy and everything you'd expect from a dish called Buffalo Chicken Mac and Cheese. I've modified the recipe slightly from the original but either one will get those mouths watering.


Ingredients

7 tbs butter, unsalted
1 lb macaroni
1 small large onion, finely chopped
2 stalks celery, finely chopped (I'm not a huge fan)
3 cups rotisserie chicken (1 chicken), shredded (Costco or Safeway's Friday deals are great for this)
2 6 clove garlic, minced (I love my garlic...)
3/4 cup Frank's RedHot Wings Buffalo Sauce
2 tbs flour
2 tsp dry mustard
2 1/2 cups half-and-half heavy cream (let's be serious, nothing of this dish requires only half the butterfat content)
1 lb extra sharp cheddar cheese, shredded
1/2 3/4 lb pepperjack cheese, shredded (just like "more cowbell," I gotta have more CHEESE!)
2/3 cup sour cream
1 cup panko bread crumbs
1/2 cup crumbled blue cheese
2 tbs fresh dried parsley (I actually found dried to be easier to work with)
9x13 aluminum foil disposable pan for easy cleanup


Directions

1. Preheat oven to 350 degrees and spray 9x13 dish with cooking spray. Cook the pasta according to directions and leave the pasta very al dente. Set aside.
2. Melt 3 tablespoons of the butter in a large skillet over medium heat. Cook the onion (and celery if you want it) until soft. Add the chicken and garlic and cook for a few minutes, until you get that garlic aroma. Add 1/2 cup of the hot sauce and let simmer until thickened. The original recipe called for a minute for this, I found it better to let it simmer for 3-5 minutes.
3. Melt 2 tablespoons of butter in a large saucepan over medium heat, avoid high heat so as not to burn the cheese (do not make the mistake I did the first time and use too small of a pan, everything, including the pasta, will be added into this saucepan eventually). Add the flour and mustard and stir until you get a nice flour paste at the bottom. Pour in the cream and add the remaining hot sauce. Stir until thickened. Take your time, the longer the better the end result will be (learned that tidbit from my wife and her mac and cheese).
4.  Slowly add the cheese handful by handful while constantly mixing, allowing the cheese to melt and thicken. Again, take your time, and add it slowly. Allowing each bit of cheese to melt and combine will create an amazingly creamy and smooth sauce for your mac and cheese.
5. Whisk in sour cream until combined.
6. Add in chicken and hot sauce mixture, along with the macaroni. Mix well.
7. Pour everything onto your 9x13 pan.
8. Take the last 2 tablespoons of butter and melt in the microwave in a bowl. Combine with the blue cheese, panko and parsley and sprinkle on top of the macaroni.
9. Bake for a solid 40 minutes until bubbly and slightly toasted on top.
10. Let rest for a few minutes and serve immediately.