Buffalo Chicken Macaroni and Cheese

This recipe was discovered by my wonderful brother, however I have made quite a few adaptations.  Please note that this recipe is definitely not a healthy recipe at all. But as my wonderful great aunt says, "Everything in moderation." So, my suggestion is to make it, enjoy it, but don't make it often.  Also, this is easily freezable and reheated later.  So if your cooking for a small group, portion it off and freeze it for later! Yumm!  

This is what you have to look forward to!

Ok, so here is what you'll need...

• 1 pound box of elbow macaroni (I usually try for whole wheat pasta)
• 7 tablespoons of butter, plus some for greasing the pan.
• 1 small onion, finely chopped
• 3 cups shredded rotisserie chicken
• 2 teaspoons of minced garlic
• 3/4 cup Frank's Red Hot Sauce
• 2 teaspoons of dry mustard (powder)
• 2 1/2 cups of half-and-half
• 16 oz sharp cheddar cheese, cut into small cubes
• 8 oz pepper jack cheese, cut into small cubes
• 2/3 cup sour cream
• 1 cup panko breadcrumbs
• 1/2 cup blue cheese crumbles
• 2 tablespoons of fresh chopped parsley

     Take the time before you start doing anything else to prep your materials! Chop that onion! Shred that chicken! Cube that cheese! If you don't, you'll be kicking yourself as things burn on your stove top.  Also, when cooking cheese its best not to continually adjust the temperature so that it cooks evenly - so cube it up! 

     Now toss a large pot of water on the stove on high.  Throw a dash or two of salt in the pot to bring the water temperate up.  Once it starts to boil toss in your elbow macaroni.  Cook them until they are al dente (still firm). Drain them and then set them aside.

     Preheat the oven to 350 degrees.

This is before I added the hot sauce!

     So instead of sitting there and waiting for the water to boil and noodles to cook, lets get working on a couple other things.  In a large skillet over medium heat melt about 3 tablespoons of butter.  Mix in the onions and cook until they are softened. Then stir in the garlic and chicken.  Cook it down for about two more minutes. Then it's time to spice things up! Stir in 1/2 cup of hot sauce. Cook it down a bit more until it is slightly thickened.  Take this off of the heat and set it aside.

     Now for the cheesy masterpiece! In a saucepan over medium heat, melt about 2 tablespoons of butter.  Stir in the flour and mustard until it is smooth.  A wooden spoon is best for this because the heat is so direct you do not want any melting plastic or toxins.  Using a whisk, mix in the half-and-half and 1/4 cup of hot sauce.  Keep whisking away and let it thicken up. Now continue whisking and mix in the cheddar cheese, pepper jack cheese, and sour cream.  Whisk it until it is completely smooth. 

Mmmmm.... Cheesy!

     It's time to prepare the pan and assemble the best mac & cheese, EVER! Grease a 13 by 9 pan.  Pour half of the cooked macaroni in the pan, then put the entire chicken mixture on top, evenly spread. Now spread the rest of the macaroni on top. Now for the best part, pour that deliciously cheese mixture on top. 

      Last, you need to add the blue cheese and panko crumble on top! So put 2 tablespoons of butter in a microwave safe bowl and heat it up until it melts.  Stir it into the blue cheese and breadcrumb mix.  If it looks a little dry, add more melted butter.  Once it is mixed well, spread it evenly on top of the beautiful macaroni and cheese!

     Pop it into the oven until its looks bubbly and delicious - about 30 or 40 minutes. NOTE - this could bubble over, so put a cookie sheet underneath to save you from cleaning your oven! And this is what it should look like right out of the oven -- DELICIOUS!

Yumm!

So get out there and begin cooking!

Until we eat again,

Amateur Chef Cheryl