Buffalo Chicken Macaroni and Cheese

This is a yummy twist on mac and cheese...

Buffalo Chicken Macaroni and Cheese

7 tablespoons butter
1 pound (16 oz) elbow macaroni
1 small onion, finely chopped
3 cups shredded chicken
2 cloves garlic, minced
3/4 cup Buffalo wing sauce
2 tablespoons  flour
2 teaspoons dry mustard
2 1/2 cups half-and-half or milk
1 pound (16 oz) sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream

Preheat the oven to 350 degrees and spray a 9-by-13-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 3 tablespoons butter in a large skillet over medium heat. Add the onion 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 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.

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

recipe from goodlifeeats.com

**The original recipe called for celery and Jeremy and I both agreed that it wouldn've been better to leave the celery out and, instead, serve it on the side with ranch.