BUFFALO CHICKEN MAC & CHEESE CASSEROLE

BUFFALO CHICKEN MAC & CHEESE CASSEROLE image

Yield 8-10 people

Number Of Ingredients 14

5 T. unsalted butter, plus more for greasing the dish
1 lb. elbow macaroni
1 small onion, finely chopped
3 C. roasted chicken, shredded
2 cloves garlic
1/2 C. hot sauce (1/4 C. & 1/4 C.)
2 T. flour
2 t. dry mustard
2 1/2 C. half & half
1-1/4 C. shredded Cheddar
1 C. Pepper Jack cheese, shredded
2/3 C. sour cream
1/2 C. blue cheese
2 T. fresh parsley

Steps:

Preheat oven to 350 degrees, and butter a 9x13 casserole dish. Bring a large pot of salted water to a boil; add pasta and cook until al dente. Drain. Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and cook until soft. Stir in the chicken & garlic; cook 2 minutes, then add 1/4 C. hot sauce and simmer until slightly thickened, about 1 more minute. Melt 2 T. butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the 1/2 & 1/2, then add the remaining 1/4 C. hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar & Pepper Jack, then whisk in the sourt cream until smooth. Spread 1/2 of the macaroni in the casserole dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Sprinkle blue cheese and parsley over the macaroni and bake until bubbly, 30-40 minutes.