Buffalo Chicken Mac & Cheese

9 tablespoons butter (no substitutions), divided

Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped (for ½ cup)

2 ribs celery, finely chopped

2 jalapeno peppers, seeded, finely chopped

3 cups cooked, shredded chicken

2 cloves garlic, minced

1 cup Frank’s Red Hot hot sauce (no substitutions)

2 tablespoons flour

2 teaspoons dry mustard

2½ cups half-and-half

1 pound sharp cheddar cheese, shredded

8 ounces pepper-flecked cheddar cheese, shredded

⅔ cup sour cream

1¼ cup panko (Japanese bread crumbs)

½-¾ cup crumbled blue cheese (to taste)

4 slices crisply cooked bacon, finely chopped

2 tablespoons fresh parsley, chopped

Heat oven to 350 degrees. Coat a 9-by-13-inch glass baking dish with nonstick spray.

Bring a large pot of salted water to boil. Add macaroni and cook about 7 minutes (al dente) and stir; set aside.

Melt 4 tablespoons butter in large skillet over medium heat. Add onion, celery, and jalapeno — cook until soft, about 5 minutes. Stir in chicken and garlic; cook about 3 minutes, then add ¾ cup hot sauce and simmer until slightly thickened, about 2 minutes.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half, then add remaining ¼ cup hot sauce and stir until thick about 2 minutes. Whisk in the two cheddar cheeses until melted. Whisk in the sour cream until smooth. Mix cheese sauce with cooked macaroni.

Spread half of the macaroni mixture into the prepared pan; spread chicken mixture over macaroni and top with other half of the cheese/macaroni mixture.

Put the remaining 3 tablespoons butter in a microwave safe bowl and heat until melted. Stir in the panko, blue cheese, bacon and parsley. Sprinkle over macaroni and bake until bubbly, about 30 minutes.

Serves eight.

About this recipe: This is a favorite in my repertoire. I get requests for it all the time and its clamored for when I bring it to a party. It’s hot and cheesy and spicy and horrifically fattening. I do pride myself on putting together a very flavorful low calorie meal — but this recipe has nothing low fat about it ... but it’s unbelievably good!

Mary Beth Riley