Buffalo Chicken Mac & Cheese

Mr. Snoop and I typically eat at home nearly every night. Thus I usually cook nearly every night. Good for the budget and the waistline, you see. So I tend to make pretty healthy meals. Except this one. Are you ready? Because this is ridiculous. And a total man-catcher. You can find the original version on the Food Network website, but I adjusted this for our budget and needs (ie, I always simplify and will not spend $5 on a thing of panko I'll use just for this). Here goes!

Buffalo Chicken Mac & Cheese

Serves 3 to 4

Ingredients

3 T unsalted butter
8 oz elbow macaroni (we always do whole wheat)
One large onion, chopped
1 cup shredded chicken (more or less)
3 cloves minced garlic
1 C hot sauce (I used Franks's and we like things SPICY.. definitely halve or quarter if you do not)
1 T flour
2 t dry mustard
1 1/4 C half and half
4 oz pepper jack cheese, shredded
6 - 8 oz cheddar, shredded
1/3 C light sour cream
1/4 C blue cheese, crumbled

How To
Preheat oven to 350. Spray a baking dish. Cook pasta til al dente, about 6-7 minutes.
Melt 2 T butter and saute onion until golden. Add garlic and chicken. Stir til fragrant. Then add 1/2 C hot sauce and simmer until thickened, about a minute.
Scoot the onion, garlic, chicken, and hot sauce mixture over to one side of your pan. Melt 1 T butter on the clear side. Stir in flour and mustard to create a roux. Mix your roux in with the onion mixture and then add the half and half and last 1/2 C of hot sauce. Stir until thickened.
Once the sauce is thickened, stir in the pepper jack, cheddar until they melt. Then add the sour cream. Do a taste test here to make sure you have enough hot sauce. If you are like me, dump another half a bottle in there.
Stir the pasta and sauce together in your prepared baking dish. Top with blue cheese. Bake for 35 minutes, until bubbly. Let rest 10 minutes after baking.
Enjoy!