Buffalo Chicken Mac and Cheese #42

Anything with buffalo chicken I have to try immediately.  This was in my new Food Network Magazine that I just got a couple of days ago.


The case:

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

Directions:

1.  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.
2.  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.

3.  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.

4.  Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. 

 5.  Pour the cheese sauce evenly on top.

6.  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.

7.  Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

The ruling:

I added some ranch seasoning to the half and half mixture.  Then of course served in with more ranch on top.  This was very, very good!  I will definitely make it again. Not often, because it is extremely heavy, but for a special treat this is a wonderful treat!