Buffalo Chicken Mac and Cheese

By taniaf

Ingredients

• 7 tbsp butter
• salt and pepper
• 1 lb elbow macaroni
• 1 onion, finely chopped
• 3 cups shredded chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (Frank's)
• 2 tbsp flour
• 2 tsp dry mustard
• 2.5 cups half and half
• 1 lb sharp cheddar cheese, cut into cubes
• 8 oz pepper jack cheese, shredded
• 2/3 cup sour cream
• 1 cup panko or breadcrumbs
• 2 tbsp parsley, chopped

Details

Servings 6

Preparation

Step 1

Preheat oven to 350. Butter a 9 by 13 inch baking dish. Boil a large pot of salted water, cook pasta until al dente. Drain.
Melt 3 tbsp butter in a large skillet over medium. Add onion, cook until soft, 5 minutes. Stir in chicken and garlic and cook 2 minutes. Add 1/2 cup hot sauce and simmer until thick, 1 more minute.
Melt 2 tbsp butter in a saucepan over medium. Stir in flour and mustard with a wooden spoon until smooth. Whisk in half and half, then add rest of hot sauce and stir until thick, 2 minutes. Whisk in cheddar and pepperjack cheeses, then whisk in sour cream until smooth.
Spread half of macaroni in prepared dish, then top with chicken mixture and rest of macaroni. Pour cheese sauce evenly over top. Put 2 tbsp butter in microwave safe dish and melt in microwave. Stir in panko and parsley. Sprinkle over macaroni and bake until bubbly, 30-40 minutes. Let rest 10 minutes before serving.