This recipe is good to bring over at potlucks and reunions. It’s a classic favorite, but with a twist—the addition of chicken. The chicken brings that smoky flavor to it and that just balances the creaminess of the cheese. Instead of getting overwhelmed by the taste, you will find yourself asking for a second serving.
One of our friends over at Food Network has this to say about this amazing recipe:
“My husband made this and WOW! He did forget to add the celery (which we will be adding the next time we make it) but it was still awesome. Great flavors, not too spicy, and like other reviewers, we were surprised the cheese sauce turned out as good as it did considering how much cheese there is. My husband did note that it was a little difficult to prepare, but it makes so much, is great as leftovers, and is well worth it in the end!”
I tend to have a lot of leftovers whenever I cook pasta. I’ve had this as my dinner for a few nights and they still tasted good. Reheating it melts all the cheese again and that’s just the tastiest thing in the world. I pair it with a plate of garden salad and a glass of white wine.
Ingredients
7 tablespoons Land O Lakes unsalted butter, plus more for the dish
Kosher salt
1 pound Barilla elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded Costco’s rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons Gold Medal all-purpose flour
2 teaspoons McCormick dry mustard
2 1/2 cups Borden half-and-half
1 pound Sargento yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces Sargento pepper jack cheese, shredded (about 2 cups)
2/3 Daisy cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup Sargento crumbled blue cheese
2 tablespoons chopped fresh parsley
Instructions
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.
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.
Melt 2 tablespoons 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 minutes. 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 tablespoons 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 to 40 minutes. Let rest 10 minutes before serving.
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Quick Tip: Serve with white wine such as Chardonnay.
Thanks again to Food Network for this amazing recipe.
