Vegetarian Buffalo Mac and Cheese

adapted from : http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html

Ingredients:

7 Tbsp unsalted butter
salt
1 pound elbow macaroni (I used whole wheat elbows)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups Butler soy curls, soaked in water for 10 minutes then drained & pressed
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank's extra hot buffalo)
2 Tbsp all-purpose flour
2 tsp dry mustard
2 cups half-and-half
1/2 cup additional half and half or milk
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 (you are supposed to use panko but I used normal italian style)
1/2 cup crumbled blue cheese (OPTIONAL - I didn't use)
2 Tbsp chopped fresh parsley (OPTIONAL - I didn't use)

Directions:


Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

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 soy curls and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

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-and-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.

Spray the baking dish with cooking spray or coat with butter.
Spread half of the macaroni in the prepared baking dish, then add about 1/3 of the cheese sauce. Then, top with the chicken mixture and the remaining macaroni. Pour the rest of the cheese sauce evenly on top.

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