Buffalo Chicken Mac 'n Cheese

So as soon as I found the recipe, I quickly thought about Jeremy and his love for Buffalo sauce and spiciness.  This great dish is healthy too, because it is full of whole wheat pasta, rather than enriched.  I started to love Whole Wheat pasta, because of the great taste, but it wasn't until this year when I worked for the school district that I learned of this great taste.

 Ingredients
13 oz. box whole grain pasta (penne, shells or rotini)
1 lb. cooked chicken, cut into bite-sized pieces
2 small bell peppers, red and yellow, seeded and chopped
1 bunch chopped green onions, divided
2 garlic cloves, minced
8 oz. cream cheese
1 cup blue cheese dressing (recommended: Wishbone)
1/2 – 3/4 cup buffalo sauce (recommended: Frank’s Red Hot)
3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
3/4 cup panko breadcrumbs

Directions
Preheat the oven to 350 degrees F.

Boil pasta in salted water according to package instructions. Drain and transfer to a 13 X 9 inch baking dish. Toss in cooked chicken, bell peppers, half of the green onions, and half of the shredded cheese. Mix well.

Place the garlic, cream cheese, blue cheese dressing and 1/2 cup buffalo sauce in a food processor. Puree until smooth, taste and add another 1/4 cup buffalo sauce if needed. Pour over the pasta and toss.

Mix the remaining 3/4 cup cheese and the panko together. Sprinkle over the top of the pasta.

Bake until golden, approximately 30-40 minutes. Sprinkle with remaining green onions.