8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch
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 tablespoons 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 tablespoons 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 medium microwave-
safe bowl and microwave until melted. Stir in the panko, blue
cheese and parsley. Sprinkle over the macaroni and bake until
bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Originally Submitted
4/6/2011
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