How To Make Buffalo Chicken Mac 'n Cheese

Ingredients:

• 7 Tbsp Unsalted butter
• 1 lb (16 oz) Elbow macaroni
• 1 Small red onion, finely chopped
• 2 Stalks celery, finely chopped
• 1/2 CUP Cooked chopped bacon
• 3 CUPS Shredded rotisserie chicken
• 2 Cloves garlic, minced
• 3/4 CUP Buffalo wing sauce
• 2 Tbsp Flour
• 2 tsp Dry mustard
• 2 1/2 CUPS half-and-half
• 1 lb Shredded cheddar cheese
• 2 CUPS Pepper jack cheese, shredded
• 2/3 CUP Sour cream
• 1 CUP Italian panko breadcrumbs

Directions:

1. Preheat the oven to 350°F and spray a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
3. 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, bacon and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
4. Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and 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.
5. Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
6. Top with bread crumbs, then bake for 30-40 minutes.
7. Serve immediately.
8. Enjoy!