Buffalo Chicken Mac and Cheese

Ingredients

• 12 ounces elbow macaroni
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/4 cups whole milk
• 1 teaspoon salt
• 1/2 teraspoon freshly ground black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 slices white or yellow American cheese
• 1/4 cup Buffalo sauce
• 1/4 cup ranch dressing
• 2 1/2 cups diced rotisserie chicken
• 1 1/2 tablespoons unsalted butter
• 1 cup panko breadcrumbs
• 2 cloves garlic, minced

Instructions

1. 1

   Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of salted water to a boil. Cook the elbow macaroni al dente according to package instructions. Use a spider strainer to move the cooked pasta to a rimmed baking sheet.

3. 3

   Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and stir in the garlic, cooking for 1 minute.

4. 4

   Melt the butter in the pot. Sprinkle in the flour, stirring and cooking for 2 minutes. Slowly stir in the milk and simmer until thickened.

5. 5

   Stir in the salt and black pepper. Whisk in the cheese in several increments, stirring until melted.

6. 6

   Use an immersion blender on low for 30-60 seconds to create a super smooth cheese sauce.

7. 7

   Stir in the cooked pasta, buffalo sauce, ranch dressing, and cooked chicken. Spoon the mixture into the prepared dish.

8. 8

   Melt the butter in a medium skillet over low heat. Add the panko breadcrumbs and toast for 4-5 minutes, or until golden brown, stirring frequently. Add the garlic in the last minute of toasting. Sprinkle the breadcrumbs over the casserole and bake for 15 minutes.