Buffalo Chicken Mac and Cheese

I love buffalo wings. I love blue cheese. I get excited when they're both on the same plate, who doesnt really?! I also love a good baked mac and cheese. This recipe combines all of those yummy elements into one dish of perfection. I loved the smell of the chicken cooking in the pan with the hot sauce and onions. I was tempted to eat the chicken right out of the pan but i contained myself. If your trying to watch your waste line, then this recipe is not for you. Its jam packed with so much fat, its almost deadly. I promise, its worth every bite. Lets get to it..

Ingredients:

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Preparations:

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, 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.

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

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.

Put the remaining 2 tablespoons 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, 30 to 40 minutes. Let rest 10 minutes before serving.

This dish was beyond tasty. The crunchy top with the not so melted blue cheese, the creamy sauce and the creamy, spicy chicken and cheese mac, my god it couldnt really get any better. It was very filling and definitely worth every pound i gained from it. Ill make this again year round; very homey, stick-to-your-bones good!

I also made drinks tonight with dinner. Passion Fruit Margaritas; 1 cup passion fruit nectar, 2 teaspoons of superfine sugar, 1/4 cup orange liquor and 1/2 tequila: shake in a cocktail shaker and serve over crushed ice. Came out sweet and tangy, not too strong.

And tomorrow is lunch...