Ingredients
- 7 tblsp unsalted butter, plus more for the dish
- Kosher salt
- 1 lb elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, fine chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce
- 2 tblsp all purpose flour
- 2 teas dry mustard
- 2 1/2 cups half and half
- 1 lb yelolow sharp cheddar cheese, cut into 1 inch cubes
- 8 oz pepper jack, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Preparation
Step 1
1. Preheat the oven to 350 and butter a 9x13 inch baking dish. Bring a large pot of salted water to a boil; add the pasta dn cook until al dente, about 7 minutes, drain.
2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. AAdd the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minutes.
3. Melt 2 talbespoons butter in a saucepan over medium ehat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in 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 cheese, then whisk in the sour cream until smooth.
4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
5. Put the remaining 2 tablespoons butter in medium microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.