Buffalo Chicken Macaroni with Buttermilk Blue Cheese Sauce

• 2 boneless skinless chicken breasts
• 1 1/2 cups buttermilk
• 1 cup Buffalo wing sauce (such as Franks)
• 10 ounces medium shell pasta
• 3 tablespoons olive oil, divided
• 2 stalks of celery, chopped
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 3 cups milk
• 1/4 cup heavy cream
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup Buffalo wing sauce (such as Franks)
• Pinch of sea salt
• Pinch of freshly ground black pepper
• 8 ounces aged firm Cheddar (such as Kerrygold), shredded
• 8 ounces Roth Kase Buttermilk Blue cheese, crumbled
• 8 ounces low-moisture (dry) mozzarella, shredded
• 1/3 cup chopped parsley
• 1 cup panko breadcrumbs
• 6 ounces Roth Kase Buttermilk Blue
• 1/2 cup buttermilk
• 1/3 cup sour cream or yogurt
• 1/4 teaspoon Dijon mustard
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley

1. Place the chicken breasts in a shallow pan or bowl with the buttermilk and 1 cup of Buffalo sauce.
2. Cover with plastic wrap and allow to marinate in the refrigerator overnight.
3. Grease a 9-by-13-inch baking dish and preheat the oven to 375F.
4. Cook the pasta in a large pot of salted boiling water until al dente.
5. Drain through a colander and set aside.
6. Chop the chicken breasts into bite-size pieces (which will be easy, as the chicken is now super-tender) and discard the marinade.
7. In a saucepan.
8. heat 1 tablespoon of olive oil over high heat.
9. Working in batches, add the chicken and sear it on all sides.
10. If you want a bit more kick, feel free to add a dash of Buffalo sauce to the chicken toward the of the sear.
11. Toss the chicken and the cooked pasta in the greased baking dish and set aside.
12. Add 1 tablespoon of olive oil to a saucepan over high heat.
13. Toss in the celery and onion and cook for 2 minutes, Add garlic (and yet another dash of Buffalo sauce for more spice, if desired) and saute for 30 more seconds.
14. Remove vegetables from heat and add to the baking dish with chicken and pasta.
15. Prepare the mornay sauce.
16. Heat the milk and cream in a small saucepan over medium heat.
17. As soon as the mixture starts to steam and tiny bubbles form around the edges of the pan, turn off the heat.
18. Place the butter in a medium saucepan and melt over medium heat.
19. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes.
20. Slowly add the milk and cream mixture and stir constantly until the sauce thickens enough to evenly coat the back of a spoon-a finger drawn along the back of the spoon should leave a clear swath.
21. Remove from heat.
22. Add 1 cup of Buffalo sauce, salt, pepper, Cheddar cheese, and Buttermilk Blue and stir until smooth.
23. Set aside.
24. Add the mozzarella to the baking dish and toss together with the other ingredients so it is evenly distributed.
25. Pour the mornay sauce over the contents of the baking dish.
26. In a small bowl, toss together the remaining 1 tablespoon of olive oil, parsley, and panko breadcrumbs, then distribute over the top of the baking dish.
27. Bake for 35 to 40 minutes, or until thick and bubbly.
28. While the dish bakes in the oven, make the blue cheese sauce.
29. Place Buttermilk Blue, buttermilk, sour cream or yogurt, mustard, salt, pepper, vinegar, and lemon juice in a blender and pulse a few times.
30. Stir in the chives and parsley.
31. Set aside until the pasta is done baking.
32. Allow casserole to cool for 5 minutes before serving.
33. Serve topped with blue cheese sauce.

chicken breasts, buttermilk, buffalo wing sauce, shell pasta, olive oil, stalks of celery, onion, clove garlic, milk, heavy cream, butter, flour, buffalo wing sauce, salt, ground black pepper, aged firm, buttermilk, mozzarella, parsley, breadcrumbs, buttermilk, buttermilk, sour cream, dijon mustard, salt, ground black pepper, white vinegar, lemon juice, chives, parsley

Taken from www.cookstr.com/recipes/buffalo-chicken-macaroni-with-buttermilk-blue-cheese-sauce (may not work)