Buffalo Chicken Macaroni & Cheese

Another recipe (slightly adapted) from The Girl Who Ate Everything.

5 Tbsp. unsalted butter, divided
1 lb. elbow macaroni
3 C. shredded rotisserie chicken
2 cloves garlic, minced
3/4 C. Frank's Original RedHot Sauce, divided
2 Tbsp. flour
2 tsp. dry mustard
2-1/2 C. half & half
1 lb. sharp cheddar cheese, cut into 1-inch cubes (about 3-1/2 cups)
8 oz. pepper jack cheese, shredded (about 2 cups)
2/3 C. sour cream
1 C. panko breadcrumbs
1/2 C. crumbled blue cheese
2 Tbsp. chopped fresh parsley, optional

Preheat the oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the chicken and cook 2 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.

Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half & 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.

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

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.

Best served immediately. Does not reheat well without separating.

Notes: I eliminated the celery and onions from the original recipe and reduced the butter accordingly. Also, instead of rotisserie chicken, I boiled three skinless, boneless chicken breasts in water (with some bay leaves, thyme, rosemary, dry onion, and dry parsley) for about 8-10 minutes, until no longer pink, and then shredded the meat. I also shredded the cheddar cheese instead of cubing it. I also used bottled minced garlic rather than mincing my own. My family thought it would be better if the chicken was served on the side with the macaroni and cheese rather than being stirred into the mixture.