Buffalo Chicken Mac And Cheese

Marinade the chicken in the buttermilk and hot sauce overnight. Drain.

Preheat oven to 350 degrees F.

In a grill pan over high heat, grill the chicken breasts until the juices run clear, about 5 minutes on each side depending on thickness of chicken. Chop the chicken into bite size chunks, cover to keep warm and set aside.

Melt half the butter in a dutch oven over medium heat. Add the onions and celery and cook for 4 minutes, or until the celery is soft and the onions are translucent. Add the garlic, remaining butter and 1/4 cup of the buffalo sauce, stir to coat the celery and onions.

Sprinkle in the dry mustard and flour and stir well with a whisk. When the flour is fully combined, pour in the milk and half and half, whisking constantly. Then whisk in the remaining hot sauce and sour cream. Bring to a light simmer, continuing to whisk. Stir in the cheese until smooth and melted. Add the chicken and stir to combine. Remove from heat.

Topping: In a small bowl melt the butter. Add the panko, blue cheese, and parsley and stir.

Sprinkle the panko mixture over top of the mac and cheese. Bake at 350 degrees F for 25-30 minutes.

Drizzle with blue cheese dressing to serve.