Preheat oven to 350 degrees and butter a 9x13
baking dish. Bring a large pot salted water to
boil; add pasta and cook al dente; about 7 mins,
drain.
Melt 3 tbsps butter in large skillet over medium
heat. Add onion and celery and cook until soft,
about 5 mins. Stir in chicken and garlic and cook
2 mins, then add 1/2 cup hot sauce and simmer until
slightly thickened, about 1 more min.
Melt 2 tbsps butter in saucepan over medium heat.
Stir in flour and mustard with wooden spoon until
smooth. Whisk in half and half, then add
remaining 1/4 cup hot sauce and stir until thick,
about 2 mins. Whisk in cheeses, then whisk in
sour cream until smooth.
Spread half of macaroni in prepared dish, top
with chicken mixture and remaining macaroni.
Pour cheese sauce evenly over top. Melt
remaining 2 tbsps butter. Stir into cracker
crumbs, blue cheese and parsley. Sprinkle over
top and bake 30-40 mins. Let rest 10 mins.
Originally Submitted
10/20/2020
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