Ok, I know it's summer and you don't want some rich casserole, but this is mind-blowing AWESOMENESS!!! And super rich, so plan to spend the night in the bathroom afterwards. NUM!
Buffalo-Chicken Macaroni and Cheese
Courtesy of Food Network Magazine
* 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 (I eliminated this)
* 3 cups shredded rotisserie chicken (also, ground sausage is HELLA GOOD)
* 2 cloves garlic, minced
* 3/4 cup hot sauce (preferably Frank's) (I used Tapatio, of course; you may want to reduce this depending on your heat tolerance...this is a spicy dish!)
* 2 tablespoons all-purpose flour
* 2 teaspoons dry mustard
* 2 1/2 cups half-and-half (milk is fine)
* 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) (shredded is fine too)
* 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 (Optional...I actually put fresh basil and it was yummier)
Directions
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.
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.
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. (Keep whisking! This will burn easily!)
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
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 and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
This is a simple recipe, but it is very labor and time intensive. Plan accordingly (ie have lots of wine and cheese). I served this with a spinach and prosciutto baked potato which was also awesome and also very rich. It took a few days for my digestive system to return to normal, but my taste buds were dancing for weeks!
Happy Eating!
Love, Your Nuuurd
