WOW! Clash of yumminess! 2 great foods come together and make a delish dish! It is definitely NOT fat free....it IS rich and filling. It takes a while and a whole lots of pans to get this in the oven but it is well worth it.
1 pound elbow macaroni or rotini
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken or cooked chicken
2 cloves garlic, minced
3/4 cup Buffalo wing sauce
2 tablespoons flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, shredded
8 ounces gouda, shredded
2/3 cup sour cream
1 cup panko breadcrumbs
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. 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 separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and gouda, then whisk in the sour cream until smooth.
Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley**This is incredible! I will make this topping on a few different dishes**. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before ENJOY~
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