8 ounces macaroni
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 teaspoon garlic powder
4 ounces cream cheese
1 1/2 cups grated cheddar cheese, divided
1/2 cup buffalo hot sauce
1 1/2 cups cooked, shredded chicken
1 cup blue cheese crumbles, divided
1/2 cup panko breadcrumbs
Salt and pepper
Heat oven to 350 F.
Cook the macaroni according to package directions, drain, and set aside.
Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour until a smooth paste forms.
Drizzle in the milk by the quarter-cupful, whisking all the time, until a smooth, thick sauce forms.
Remove from the heat and whisk in the garlic powder, cream cheese, and 2 cups of cheddar cheese. Whisk until smooth, and season with salt and pepper.
In a bowl, combine the cheese sauce, cooked pasta, hot sauce and shredded chicken. Toss until well-combined.
Carefully fold in half of the blue cheese crumbles to ensure they are well-distributed but do not fully melt into the sauce.
Transfer the macaroni mixture to a greased 9-by-13 baking dish.
Top with the remaining cheddar and blue cheeses.
Sprinkle the panko over the top of the macaroni.
Bake for 15 minutes, and serve hot.
