1 lb yellow sharp cheddar cheese, cut into 1 inch cubes (about 3 1/2 cups)
8 oz pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 350 degrees and butter a 9X13 inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 mins. Drain.
Meanwhile, melt 3 tbsps butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 mins. Stir in the chicken and garlic and cook 2 mins, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tbsps 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 1/4 cup hot sauce and stir until thick, about 2 mins. 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 remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tbsp butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30-40 mins. Let rest 10 mins before serving.
Originally Submitted
8/16/2010
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