7 tablespoons unsalted butter, plus more for the dish
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
Shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
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 panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions:1. Preheat the oven to 350 degrees F and butter a 9-by-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. Drain.
2. 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 chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.
5. Pour the cheese sauce evenly on top.
6. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni.
I added some ranch seasoning to the half and half mixture. Then of course served in with more ranch on top. This was very, very good! I will definitely make it again. Not often, because it is extremely heavy, but for a special treat this is a wonderful treat!