Buffalo Mac and Cheese

Ingredients:

• 450 g of pasta horns
• 6 tbsp unsalted butter, plus extra for greasing the pan
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 tbsp. flour
• 3.5 cups low-fat cream (10%)
• 4 cups grated cheddar
• 2 cups grated Morneray Jack cheese
• 0.5 cup crumbled blue cheese
• 1 and 1/3 cups hot sauce
• 1 cup panko breadcrumbs
• 2 green onions, thinly sliced ​​diagonally

Preparation:

1. Preheat oven to 350°F (175°C). Grease a large oval baking dish. Bring a large saucepan of salted water to a boil. Cook the pasta until al dente, about 7 minutes; drain and set aside.
2. In a large skillet over medium heat, cook the onion, celery, and a pinch of salt in 2 tablespoons butter until the onion and celery are softened but not browned, about 7 minutes.
3. In a large, straight-sided skillet, melt 2 tablespoons of butter over medium heat. Sprinkle flour over the butter and cook for 1 minute. Stir in the cream, bring to a boil, and cook for 2 minutes. Remove the skillet from the heat and add the cheddar, Monterey Jack, and blue cheese. Stir until all the cheese is melted. Add the onion mixture, pasta, and hot sauce. Taste and season with salt and pepper if needed.
4. Pour the pasta mixture into the prepared pan. Melt the remaining 2 tablespoons of butter, pour it into a small bowl and toss with breadcrumbsSprinkle the macaroni and cheese with breadcrumbs. Bake until bubbly and golden brown, 35-40 minutes. Garnish with green onions.