I got this amazingly delicious recipe from Food Network Magazine. They have so many delicious recipes wow! I did change it up a bit, so here is what this recipe called for...besides a ginormous fork!
7 Tablespoons butter
1 pound elbow macaroni
1 onion, chopped
2 stalks celery, chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled feta
2 Tablespoons parsley
Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 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 microwave safe bowl and microwave until melted. Stir in the panko, feta cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Drizzle with some wing sauce for color.
Garnish with even more wing sauce, blue cheese and sour cream if you like!
It was definitely spicy, but not too much, even the kids LOVED it! <3