-
1
1.
-
2
Preheat oven to 350 F and grease a large casserole dish (I used a large oval baker).
-
3
2.
-
4
Bring a pot of water to a boil, throw in a dash of salt, and add the pasta.
-
5
Cook until al dente (according to package instructions for al dente).
-
6
Drain and set aside.
-
7
3.
-
8
In the meantime, in a large skillet over medium high heat, melt 2 tablespoons of butter and stir in the chicken and garlic.
-
9
Cook for a couple minutes then add 1/4 cup of the hot sauce and mix it all together until well combined.
-
10
Put the chicken mixture in a bowl and set aside.
-
11
Quickly rinse out your skillet and return to stove.
-
12
4.
-
13
Melt 2 tablespoons of butter in the skillet over medium heat and whisk in the flour and mustard powder until smooth.
-
14
Then whisk in the milk and cream.
-
15
Add the remaining 1/2 cup of hot sauce and stir until thick.
-
16
Whisk in the cheddar and pepper jack cheese until melted and smooth then whisk in the sour cream until all combined.
-
17
5.
-
18
Spread half of the macaroni in the bottom of the prepared dish then top with the buffalo chicken mixture and then add the remaining macaroni.
-
19
Pour the cheese sauce evenly on top.
-
20
6.
-
21
Put the remaining 2 tablespoons of butter in a small bowl and heat it for about 30 seconds in the microwave.
-
22
If its not melted after 30 seconds, heat it for a few seconds longer.
-
23
Stir in the panko and bleu cheese then sprinkle the mixture over the top of the macaroni.
-
24
7.
-
25
Bake for 30-40 minutes or until bubbly.
-
26
Let it rest for 10-15 minutes before serving.
-
27
Adapted from Tidy Mom.
