Ingredients
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7 tablespoons unsalted butter, plus more for the dish
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kosher salt
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1 lb elbow macaroni
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1 small onion, finely chopped
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2 stalks celery, finely chopped
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3 cups shredded rotisserie chicken
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2 garlic cloves, minced
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3/4 cup hot sauce (preferably Frank's)
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2 tablespoons all-purpose flour
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2 teaspoons dry mustard
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2 1/2 cups half-and-half
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1 lb yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
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2/3 cup sour cream
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1 cup panko breadcrumbs (Japanese breadcrumbs)
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1/2 cup crumbled blue cheese
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2 tablespoons chopped fresh parsley
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8 ounces monterey jack pepper cheese, shredded (about 2 cups)
Instructions
- Preheat the oven to 350 degrees.
- Butter a 9 X 13 inch baking dish.
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. Drain.
- Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. About 5 minutes.
- Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 T. butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & 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.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaing macaroni, Pour the cheese sauce evenly on top.
- Put the remaining 2 T. butter in a medium microwave safe bowl and microwave until melted. Stir in the panko crumbs, blue cheese and parsley.
- Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
- Let rest 10 minutes before serving.