gluten free Buffalo chicken mac & cheese

Last month I warned you that the Gluten Free Mac & Cheese was not the healthiest recipe on this planet.. but... justified it as an 11/10 Kid win.   Some of you tried it and loved it and now.. we're going to spice it up a bit.  Welcome to the last tailgate meal you'll ever need to know how to make.  Inspired by my friend Amy and approved by my son, Matty, welcome to Gluten Free Buffalo Chicken Mac & Cheese.  

INGREDIENTS

• Pound of chopped cooked chicken
• 1 cup Frank's RedHot Sauce
• Box of pasta (We are gluten free & we prefer Barilla Chickpea Rotini) 
• 4 tablespoons unsalted butter
• 2/3 cup heavy cream plus 2 extra tablespoons, divided
• 2 cups freshly grated cheese; Cheddars, Monterey Jack, Parmesan - any combo!  
• 1 tablespoon minced garlic
• 1/2 tablespoon pepper
• 3 stalks chopped celery
• 1/4 cup chopped onion
• Blue cheese for optional topping

INSTRUCTIONS 

• Preheat Air Fryer to 385.  Spray with no-stick cooking spray.  Place a pound of chicken inside.   Bake for 16-20 minutes.  Once baked, chop and set aside.  
• Cook a box of pasta as directed on the package.  Drain well.  
• Melt the butter over medium-low heat in the pot you used to boil the noodles.  Stir in the 2/3 cup of cream until well combined. 
• Turn the heat down to low and add the noodles, cheese, garlic, pepper, Frank's Red Hot Sauce, chopped chicken, celery, and onion, and cook while stirring until the cheese melts.  Stir in the last 2 tablespoons of cream.
• Last, but not least, the most crucial step of all.. try not to eat it all!