Buffalo Chicken Macaroni and Cheese

By Beckysbaking

Ingredients

• 7 TB unsalted butter
• kosher salt
• 1 lb elbow macaroni
• 1 small onion, finely chopped
• 3 cups rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank's)
• 2 TB flour
• 2 tsp dry mustard
• 2 1/2 cups half and half
• 1 lb yellow sharp cheddar cheese, shredded
• 8 oz pepper jack cheese, shredded
• 2/3 cups sour cream
• 1 1/4 cup panko
• 2 TB chopped fresh parsley

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350. Grease a 13x9 casserole dish. Bring a large pot of water to boil and cook pasta until al dente, about 6 minutes. Drain.
2. Meanwhile, melt 3 TB butter in a large skillet over medium heat. Add onion and cook until tender. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.
3. Melt 2 TB butter in a sauce pan over medium heat. Stir in the flour and dry 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 cheeses and sour cream until smooth.
4. 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.
5. Put in the remaining 2 TB butter in a medium microwave safe bowl and microwave until melted. Stir in the panko and parsley. Sprinkle over the macaroni and bake until bubbly, 30-40 minutes. Let rest 10 minutes beofre serving.