Buffalo-Chicken Macaroni and Cheese & Baxter's new hair cut

On Friday I was looking for something good to make for Adam and I for dinner. I wanted it to be a special weekend splurge and to make sure Adam would like it. When I asked him about buffalo chicken mac 'n cheese, he lit up. I found this recipe on the Food Network and it had lots of positive reviews. Mine turned out yummy but I put too much hot sauce in it which kind of took away from the taste of the cheese, so I would just pay attention to how much hot sauce you use because you can always add more later once it's plated.

Buffalo-Chicken Macaroni and Cheese

This makes a ton! I halved the recipe (halved what is printed below) and it still made a lot.

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce

2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs

1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley (didn't use)

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Preheat oven to 350 degrees and butter a 9x13 baking dish (you may need to use a second dish as well because this makes a lot). Bring a large pot of salted water to boil; add pasta and cook until al dente, about 7 minutes. Drain. Place in a bowl and toss with olive oil to keep from sticking together while you make the chicken and sauce.

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Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 more minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.

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Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-n-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

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Spread half of the macaroni on the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

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Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, blue cheese and parsley, if using. Sprinkle over the macaroni and bake until bubbly, 30-40 minutes. Let stand 10 minutes before serving.

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Then the next day I took Baxter to get a hair cut. Because his fur was a knotty mess from getting wet and from us neglecting to brush him 4 times a day, the groomer gave him a short cut. Despite him looking like a leggy lamb with a fox-like tail, he'll have a comfortable and cool summer.