8 tbs (1 cup) unsalted butter
1 pound elbow macaroni
1 small onion finely chopped
2 stalks celery finely chopped
2 cloves garlic minced
Salt and pepper to taste
1 cup (or more) buffalo sauce (Franks works well)
3 cups shredded rotisserie chicken
2 tbs all purpose flour
2 tsp dry mustard
2 1/2 cups half and half
1 pound sharp yellow cheddar, shredded or cut into small cubes
8 oz pepper jack cheese, shredded
2/3 cup sour cream
1 1/2 cups panko bread crumbs
1/2 cup crumbled blue cheese
Parsley to garnish as desired
Preheat the oven to 350 and spray or grease a 9×13″ baking dish. Cook the macaroni to the package instructions for al dente and drain. I prefer traditional elbows or shells for this recipe.
Melt 3 tbs of butter over medium heat. Sauté the onion and celery for about 5 minutes or until soft. Add in the chicken and garlic cooking for a few minutes before adding 1/2 a cup of the buffalo hot sauce. Let cook for another minute.
Spread half of the pasta on the bottom of your baking dish. Then spoon all of the chicken mixture on top, evenly spreading it over the pasta layer. Add the other half of the pasta on top.
Melt 3 tbs of butter over medium heat. Stir in flour and mustard until smooth, this is your roux or thickening agent. Whisk in half and half and 1/2 cup hot sauce, string for a few minutes or until thick. Stir in the cheddar and pepper jack. Once melted stir in the sour cream until smooth.
Pour the sauce evenly over the casserole with the pasta and chicken. be careful doing this, depending on the depth of your dish there may be extra sauce.
Put remaining 2 tbs of butter in a microwave safe bowl and microwave until melted. Stir in the panko until crumbs are all lightly buttered. Spread crumb topping evenly oven the dish and top with blue cheese crumbles. Bake for 30-40 minutes (until the top is golden). Let rest 10 minutes before eating.