Categories: Pasta

Ingredients

• 16 oz. cavatappi
• 6 tbsp. butter
• 6 tbsp. flour
• 3 cups milk
• 2 cups shredded cheddar (8 oz.)
• 2 cups shredded Monterey Jack (8 oz.)
• Pinch black pepper
• 1/4 cup hot sauce (such as Frank's Red Hot)
• 1/2 cup crumbled Gorgonzola, plus more for garnish
• 1 1/2 cups chopped cooked chicken (Rotisserie)
• Chopped celery leaves, for garnish

Directions

1. Cook cavatappi as directed until al dente; drain.

2. Meanwhile, melt butter in a large Dutch oven over medium heat. Whisk in flour; cook, whisking constantly, until golden, about 1 minute. Add milk; cook, whisking constantly, until smooth, thickened, and bubbly, about 6 minutes.

3. Reduce heat to medium-low. Add cheddar and Monterey Jack cheeses; cook, stirring, until melted. Stir in pepper and hot sauce to taste.

4. Fold in Gorgonzola, chicken and cavatappi; cook, stirring until just heated through. Garnish with additional Gorgonzola and celery leaves.

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