Buffalo Chicken Macaroni and Cheese by One Fine Cookie

This looks so good for a cold, rainy day!

Buffalo Chicken Mac and Cheese

What you need:

For the Chicken

-4 chicken breasts

-about 1-2 cups of flour

-panko bread crumbs OR regular bread crumbs (I like to either buy the ones with seasoning, or add my own seasoning)

-about 1 1/2-2 cups of buttermilk OR one egg

-a drizzle of buffalo sauce (Frank’s works well)

  

For the Macaroni & Cheese

- 6 ¼ cups of elbow macaroni pasta

- ³/4 cup of buffalo sauce, plus about another 1 cup (I like it to taste very flavorful and slightly spicy, so I purchase both regular and hot buffalo sauce for the recipe)

- 2/3 cup of sour cream

- 2 ¹/3 cups of heavy cream

- 1 stick plus 3 tablespoons of butter (this should be cut into 4 tablespoons, 4 tablespoons, and 3 tablespoons)

- 2 teaspoons of flour

-2 tablespoons of flour

 - 8 oz of pepper jack cheese

- 1 ½ pounds, or 24 oz of orange cheddar cheese (Use good quality cheeses from either a cheese shop, gourmet food store, or the nicer cheese section by the deli and produce. Not cracker barrel, or Kraft.)

-2 small onions, diced finely

-3-4 stalks of celery, dice finely

-2 cloves of garlic, minced

- 1  ¹/8 cup of panko bread crumbs (I like to either buy the ones with seasoning, or add my own seasoning)

- ½ cup of crumbled blue cheese

- 2 tablespoons of chopped fresh parsley

For blue cheese dressing

 - 2 oz or ¼ cup of blue cheese (crumbled)

- 1 tablespoon of cream & ½ tablespoon of milk OR 1 ½ tablespoons of half and half

- 1 ½ cups of mayonnaise

-  a dash of salt and a couple of dashes of pepper,  to taste

- 1 teaspoon of dijon mustard

- 2 tablespoons of white wine vinegar

For step by step directions visit:

http://www.1finecookie.com/2011/05/seans-buffalo-macaroni-and-cheese-the-reason-we-live/