Categories: Entrees
Ingredients
- 5 Tbsp butter
- Pinch of salt
- 1 lb elbow macaroni
- 1 small onion, finely chopped
- 3 cups roasted chicken, shredded
- 2 cloves garlic, minced
- 1/2 cup hot sauce, separated
- 2 Tbsp flour
- 2 tsp dry mustard
- 2 1/2 cups half and half
- 1 1/4 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 2/3 cup sour cream
- 1/2 cup blue cheese, crumbled (optional)
- 2 Tbsp fresh parsley, chopped (optional)
Directions
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Preheat oven to 350 and butter a 9 × 13 foil baking dish. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 7 minutes. Drain.
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Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the chicken and garlic, cook about 2 minutes, then add ¼ cup hot sauce and simmer until slightly thickened, about 1 more minute.
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Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooded spoon until smooth. Whisk in the half and half, then add the remaining ¼ cup hot sauce and stir until thick, about 2 minutes. Whish in the cheddar and pepper jack cheeses, then whish in the sour cream until smooth.
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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.
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Sprinkle blue cheese and parsley over the macaroni and bake until bubble, 30 – 40 minutes. Can be served immediately or to transport, cool slightly. Wrap tightly in foil and refrigerate until ready to leave. Can be reheated on grill for 20 minutes or in stove.