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

1. 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.

2. 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.

3. 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.

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. 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.

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