Buffalo Chicken Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 2 T fresh oregano (or 1 T dried oregano)
• 8 T butter, divided
• 3 cups onion, chopped
• 2 garlic cloves, minced
• 1/2 cup whole wheat flour
• 4 cups milk
• 1 lb extra sharp cheddar cheese, grated
• 4 oz mozzarella cheese, grated plus 1/4 cup for topping
• 3/4 cup blue cheese, divided
• 2 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup hot sauce (if you want it spicier you could do up to one cup.)
• 3 cups cooked and shredded chicken
• 1 cup panko crumbs

Directions

1. Preheat oven to 350 degrees.
2. Grease a 9�13-inch glass baking dish, and put aside. (or make in ramekins)
3. Boil macaroni until just tender but firm to the bite, about 7 minutes. Drain, and put in a large bowl. Mix in oregano. Set aside.
4. In the same pot you just used to boil the macaroni over medium-low heat, melt 6 T of butter. Add in your onion and garlic. Saute until onions are soft. Add flour; stir for 2 minutes. Whisk in milk. Bring to a boil, whisking constantly. Reduce heat and simmer 2 minutes. Add cheddar cheese, mozzarella cheese, and 1/2 cup blue cheese, paprika, salt and pepper. Whisk for 2 minutes until cheese is smooth. Remove from heat and add in hot sauce.
5. Mix cheese sauce into macaroni. Add in chicken. Pour mixture into your baking dish.
6. Melt 2 T butter. Mix in panko crumbs, 1/4 cup blue cheese and 1/4 cup mozzarella cheese. Sprinkle on pasta.
7. Bake 20-30 minutes or until bubbly and golden brown.

Enjoy!