Buffalo Chicken Mac and Cheese

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

Adapted from Tidy Mom.