Buffalo Chicken Mac and Cheese

If you're looking for a way to mix macaroni and cheese, your search is over. Our buffalo chicken and cheese macaroni is creamy, spicy and decadent, with small pieces of tender chicken breast and a light touch of blue cheese. It has a lot of buffalo chicken flavor, minus the orange tint found in other Buffalo dishes. The panko topping remains pleasant and crunchy, giving it crisp notes that perfectly complement the taste of pasta and the tenderness of chicken. The sauce covers everything well, but not to such an extent that it turns out too thick. Raw green onions sprinkled on top add extra crunchiness and freshness. This dish is perfect for the whole family, it can even be prepared in one pot — just skip the baking dish, add blue cheese and panko and put the pot directly in the oven. If you don't have time to cook the chicken, you can use 3 cups of shredded grilled chicken from leftover chicken. This dish is perfect for a party or casserole, but it will also be a winning addition to a family dinner. Best of all, it makes great leftovers. Serve with a nice green salad dressed with a slightly sweet vinaigrette and a crisp glass of cold white wine or cold beer.
Preheat the oven to 375°F. Lightly drizzle a 13-inch x 9-inch baking dish with cooking spray.Cook the pasta in a large roasting pan according to the package directions until al dente. Drain the pasta and set aside. Do not wipe the oven until it shines.Melt the butter in a roasting pan over medium-high heat and add the chicken, salt, and 1 teaspoon of lemon pepper. Cook, stirring frequently, until the chicken begins to color slightly but is not fully cooked, about 6 minutes. Add the onion, celery, and 1 cup green onion; cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the flour and cook, stirring constantly, for 1 minute, until smooth. Gradually pour in the milk and cream, gently scraping off the roaster to remove any remaining flour mixture from the bottom. Bring the mixture to a boil over medium-high heat. Cook, stirring frequently, until the sauce thickens, about 2 minutes. Remove from heat. Add the cheeses, hot sauce, sour cream, boiled pasta, and remaining 1/2 cup chopped green onions, stirring until smooth.Spoon the mixture into the prepared baking dish; sprinkle with blue cheese. Top with the panko and sprinkle the remaining 1/2 teaspoon lemon pepper on top of the panko. Lightly spray with cooking spray.Bake in the preheated oven until the pasta mixture begins to bubble and the panko filling is lightly browned, about 15 minutes. Garnish with finely chopped green onions.