7 tablespoons butter, divided
16 ounces elbow macaroni
3 cups rotisserie chicken, chopped
1 small onion, chopped small
2 stalks celery, chopped small
2 garlic cloves, finely chopped
3/4 cup buffalo wing sauce, divided
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheese (3 1/2 cups), cut in 1-inch pieces
8 ounces pepper jack cheese (2 cups), shredded
2/3 cup sour cream
1 cup panko bread crumbs
1/2 cup bleu cheese, crumbled
Fresh chopped parsley, optional
Preheat oven to 350 degrees. Cook pasta according to package directions; drain and set aside. Melt 3 tablespoons butter in skillet; cook onion and celery until soft. Stir in garlic and chicken; add 1/2 cup hot sauce and simmer about 1 minute. In separate saucepan, melt 2 tablespoons butter on medium heat; stir in flour and dry mustard. Slowly add half-and-half, stirring well; whisk in remaining 1/4 cup hot sauce. Simmer 2 minutes, stirring.
In a separate bowl, whisk sharp yellow cheese and pepper jack cheese into the sour cream; blend well. Add pasta and chicken to cheese mixture; blend well and place in a 9-by-13 pan. Melt remaining 2 tablespoons butter; combine with panko and bleu cheese and spread on top of pasta mixture. Sprinkle with parsley. Bake 30-40 minutes or until bubbly. Rest 10 minutes before serving.
Note: The level of spiciness may be adjusted by using more or less hot sauce.
Paulette Pizzo, Festus
