I never would have thought to add hot sauce to macaroni and cheese. The combination of cheeses in here also appealed to me.
Taken from Noble Pig
7 Tbsp unsalted butter, plus more for the dish
Salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 C shredded chicken
Salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 C shredded chicken
2 cloves garlic, minced
3/4 C Frank's Buffalo Wing Sauce, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 C half-and-half
1 lb extra sharp cheddar cheese, shredded
8 oz pepper jack cheese, shredded
2/3 C sour cream
1 C panko (Japanese breadcrumbs)
1/2 C crumbled blue cheese
2 Tbsp chopped fresh parsley
Preheat oven to 350 degrees and butter a 9 x 13 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 Tbsp 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.
3/4 C Frank's Buffalo Wing Sauce, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 C half-and-half
1 lb extra sharp cheddar cheese, shredded
8 oz pepper jack cheese, shredded
2/3 C sour cream
1 C panko (Japanese breadcrumbs)
1/2 C crumbled blue cheese
2 Tbsp chopped fresh parsley
Preheat oven to 350 degrees and butter a 9 x 13 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 Tbsp 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 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 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 microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
Garnish with even more wing sauce, blue cheese and sour cream if you like!
My Notes:
Like every macaroni and cheese recipe I try. . . this made way too much food. And, it didn't reheat well. Next time, I either need to invite a crowd or make a half batch.
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