Serves 4-6



7 tbsp unsalted butter, divided plus more for dish

salt to taste

2 1/2 cups uncooked elbow macaroni

2 cups shredded chicken (I use rotisserie chicken)

2 gloves garlic, minced

1 small onion, diced

1 cup Frank’s Hot Sauce

2 tbsp flour

1 tsp dried mustard powder (I always use a bit more)

1 1/2 cups half and half

1 1/4 cups sharp cheddar cheese, shredded

1 cup jalapeno havarti, shredded

1/3 cup sour cream

2/3 cup panko bread crumbs

3/4 cup crumbled blue cheese



  1. Preheat oven to 350 degrees and butter a large casserole dish.
  2. Bring a pot of water to a boil, season with salt and add the pasta and cook to al dente. Drain and set aside
  3. Meanwhile, melt 3 tbsp of butter in a large skillet over medium heat. Add the onion and cook until soft then stir in chicken and garlic and cook 2 more minutes. Add 1/3 a cup of hot sauce. Mix into chicken and set aside.
  4. Melt 2 tbsp of butter in a skillet over medium heat and whisk in flour and mustard powder until smooth. Whisk in half and half and add remaining 2/3 a cup of hot sauce and stir until thick. Whisk in cheeses until melted and smooth then whisk in sour cream until combined.
  5. Spread half of the macaroni in the bottom of the casserole dish then top with buffalo chicken mixture, remaining macaroni, and pour cheese sauce evenly on top.
  6. Melt remaining 2 tbsp of butter and stir in the panko and blue cheese and sprinkle over top of macaroni.
  7. Bake for 30-40 minutes or until bubbly. Let rest 10 minutes before serving.