Recipe Time!

This is my most requested recipe. 

Mrs. Muffins even featured a vegetarian version of it on her blog!

Do you have a favorite macaroni and cheese recipe? 

Share it! Please!

Buffalo Chicken Macaroni and Cheese

7 tablespoons unsalted butter
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded chicken
2 garlic cloves, minced
3/4 cup hot sauce
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half and half
1 pound yellow sharp cheddar, cut into cubes
8 oz pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko
1/2 cup crumbled blue cheese
2 tablespoons chopped parsley

1) Preheat oven to 350 degrees and grease a 9X13 baking dish. Bring large pot of salted water to a boil, add pasta and cook about 7 minute, drain.

2) 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 chicken and garlic, about 2 minutes. Add 1/2 cup of hot sauce and simmer until thickened.

3) Melt 2 tablespoons butter in a LARGE sauce pan over med heat, stir in flour and mustard with a wooden spoon until smooth. Whisk in rest of hot sauce, half and half and sour cream. Stir. Take off the heat and add cheese by the handful, until everything is melted.

4) Spread half of macaroni in baking dish. Top with chicken mixture. Add remaining macaroni and pour cheese sauce on top.

5) Put 2 tablespoons butter in microwave to melt. Stir in panko, blue cheese and parsley. Spread over macaroni and bake for 40 minutes. let stand for 10 minutes before eating.

It makes a ton. We could feed the entire Marine Corps. I promise, if you freeze it..the leftovers will be even more amazing!

Enjoy!

Picture and Recipe from Food Network Magazine

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