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posted: 7/30/2013 6:01 AM

Buffalo Macaroni and Cheese

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  • Clark Garlock gives his macaroni and cheese the Buffalo treatment by adding hot sauce and blue cheese into the mix.

       Clark Garlock gives his macaroni and cheese the Buffalo treatment by adding hot sauce and blue cheese into the mix.
    Steve Lundy | Staff Photographer


8 tablespoons butter, divided 1 pound cavatapi noodles

1 onion, finely diced

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2 ribs celery finely diced

1 rotisserie chicken shredded or 4 cups cubed chicken

Minced garlic to taste

1 cup red pepper hot sauce (such as Frank's)

2 tablespoons unbleached flour

2 teaspoons dry mustard

2 cups half-and-half

1 pound sharp cheddar (about 3 cups) shredded

8 ounces pepper jack cheese

2/3 cup sour cream

1 cups panko bread crumbs

cup blue cheese

2 tablespoons fresh parsley

Heat oven to 350 degrees. Use some of the butter to grease a 10-by-13 baking dish.

Bring a large pot of water to boil. Add pasta and cook al dente about 7 minutes.

Melt 3 tablespoons butter in a large skillet. Add onion and celery and cook until soft. Stir in chicken and garlic, then add cup of red hot sauce and cook about 3 to 4 minutes. Set aside.

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in flour and mustard until smooth, and whisk in the half and half. Then, add cup hot sauce and stir until thick. Whisk in cheddar and pepper jack cheeses until combined; whisk in sour cream until smooth.

Spread half the pasta in baking dish, top with chicken mixture, then remaining half of noodles. Pour cheese sauce over noodles evenly.

Melt remaining butter in sauce pan. Add bread crumbs, bleu cheese and parsley and stir until thoroughly combined. Sprinkle over macaroni and bake until brown and bubbly. Let rest 15 minutes before serving.

Serves six to eight.

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