Ingredients
- 7 tablespoons unsalted butter, plus much more for that 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 clove, minced
- 3/4 cup hot sauce (preferably Frank's)
- two tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, reduce 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (a couple of cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- two tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 levels F and butter a 9-by-13-inch baking dish. Bring a sizable pot of salted water to some boil add some pasta and prepare until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter inside a large skillet over medium heat. Add some onion and celery and prepare until soft, about a few minutes. Stir within the chicken and garlic clove and prepare 2 minutes, adding 1/2 cup hot sauce and simmer until slightly thickened, about another minute.
Melt two tablespoons butter inside a saucepan over medium heat. Stir within the flour and mustard having a wooden spoon until smooth. Whisk within the half-and-half, adding the rest of the 1/4 cup hot sauce and stir until thick, a couple of minutes. Whisk within the cheddar and pepper jack cheeses, then whisk within the sour cream until smooth.
Spread 1 / 2 of the macaroni within the prepared baking dish, then top using the chicken mixture and also the remaining macaroni. Pour the cheese sauce evenly on the top.
Place the remaining two tablespoons butter inside a medium microwave-safe bowl and microwave until melted. Stir within the panko, blue cheese and parsley. Sprinkle within the macaroni and bake until bubbly, thirty to forty minutes. Let rest ten minutes before serving.
Photograph by Disadvantage Poulos