Buffalo Chicken Mac and Cheese
·         5 tbsps unsalted butter
·         Kosher salt
·         1 lb elbow macaroni
·         1 small onion
·         2 stalks of celery
·         3 cups chickens shredded
·         2 gloves of garlic
·         ¾ cup Franks buffalo hot sauce
·         2 tbsp all purpose flour
·         2 tsp dry mustard
·         2 ½ cups half and half or whole milk
·         1 lb sharp cheddar
·         8 oz jack cheese
·         2/3 cup sour cream

Preheat oven to 350 degrees.  Bring a large pot of salted water to a boil; add the pasta and cook 7 minutes.  Drain. 

Melt 3 tbsp butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic, and cook 2 minutes; then add ½ cup hot sauce and simmer until slightly thickened. 

Melt 2 tbsp butter in a saucepan over medium heat.  Stir in flour and mustard until smooth.  Whisk in the half and half, then add the remaining ¼ cup hot sauce and stir until thick.  Whisk in the cheeses; then whisk in sour cream until smooth.  Spread half of the macaroni in the baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly on top. 

Bake for 30-40 minutes.  Let rest 10 minutes before serving.