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Instructions |
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Preheat oven to 350 degrees. Butter casserole dish well. Bring a large pot of salted water to a boil. Add pasta and cook until al dente about 7 minutes. Drain.
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Melt 3 tbsp butter in a large skillet over medium heat. Add the onion and celery, cook until soft about 5 minutes. Stir in the chicken and garlic. Cook 2 more minutes. Add 1/2 cup hot sauce and simmer until slightly thickened about 1 more minute.
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Melt 2 tbsp 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 remaining 1/4 cup hot sauce. Stir until thick about 2 minutes. Whisk in the cheddar and pepper jack cheeses. Whisk in sour cream until smooth.
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Spread half the macaroni in the prepared bakign dish then top with the chicken mixture. Add the remaining macaroni. Pour the cheese sauce evenly on top. Melt the remaining 2tbsp butter. Stir in panko and blue cheese. Sprinkle over macaroni. Bake until bubbly about 30-40 minutes. Let rest 10 minutes before serving.
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Originally Submitted
9/14/2010
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