Active Time: 35 minutes; Total Time: 1 hr. 15 minutes; Serves 6-8
Original Recipe from Food Network Kitchens
7 T unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni (or other fun pasta, I used campanelle)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 C shredded rotisserie chicken
2 cloves garlic, minced
¾ C hot sauce (preferably Frank’s)
2 T all-purpose flour
2 tsp. dry mustard
2 ½ C half and half
1 lb. yellow sharp cheese, cut into 1” cubes (about 3 ½ C)
8 oz. pepper jack cheese, shredded (about 2 C)
2/3 C sour cream
1 C panko crumbs
½ C crumbled blue cheese
2 T chopped fresh parsley
1. Preheat oven to 350 degrees and butter a 9x13 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 T 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 ½ C hot sauce and simmer until slightly thickened, about 1 more minute.
3. 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 and half, then add the remaining ¼ C 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.
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 T butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over macaroni and bake until bubbly, 30-40 minutes. Let rest 10 minutes before serving.