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Buffalo Chicken MacNCheese Recipe


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     Buffalo Chicken MacNCheese

Category   Entrees - Maindishes
Sub Category   None

7 tbsps butter, divided
kosher salt
1 lb elbow macaroni
1 small onion, finely chopped
1 stalk celery, finely chopped
2 chicken breasts, cooked/shredded
2 cloves garlic, minched
3/4 cups hot sauce (Frank's), divided
2 tbsps flour
2 tsps dry mustard
2 1/2 cups half and half
1 lb yellow sharp cheddar cheese, shredded (3 1/2 cups)
8 ounces pepper jack, shredded (2 cups)
2/3 cup sour cream
1 cup garlic butter crushed ritz crackers
1/2 cup crumbled blue cheese
2 tbsps fresh chopped parsley

Preheat oven to 350 degrees and butter a 9x13 baking dish. Bring a large pot salted water to boil; add pasta and cook al dente; about 7 mins, drain.
Melt 3 tbsps butter in large skillet over medium heat. Add onion and celery and cook until soft, about 5 mins. Stir in chicken and garlic and cook 2 mins, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more min.
Melt 2 tbsps butter in saucepan over medium heat. Stir in flour and mustard with wooden spoon until smooth. Whisk in half and half, then add remaining 1/4 cup hot sauce and stir until thick, about 2 mins. Whisk in cheeses, then whisk in sour cream until smooth.
Spread half of macaroni in prepared dish, top with chicken mixture and remaining macaroni. Pour cheese sauce evenly over top. Melt remaining 2 tbsps butter. Stir into cracker crumbs, blue cheese and parsley. Sprinkle over top and bake 30-40 mins. Let rest 10 mins.

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