Ingredients:

  • 8 oz elbow macaroni or shells
  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1.5 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/2 cup Frank's RedHot sauce (or similar)
  • 1.5 cups shredded cooked chicken breast
  • 1/4 cup blue cheese crumbles (optional)
  • 1/2 cup Panko breadcrumbs

Instructions:

  1. Preheat the oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain immediately and set aside.
  2. Prepare the roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, ensuring the mixture remains pale and smooth.
  3. Make the sauce base: Slowly whisk in the heavy cream and whole milk until smooth. Bring the mixture to a simmer and cook for 3–5 minutes until the sauce has thickened slightly.
  4. Add cheese and flavor: Remove the saucepan from the heat. Gradually stir in the shredded Cheddar and Monterey Jack until the sauce is completely smooth and melted. Stir in the 1/2 cup of Frank's RedHot sauce.
  5. Combine ingredients: Fold the cooked pasta and shredded chicken into the cheese sauce until everything is evenly coated.
  6. Assemble and bake: Transfer the mac and cheese mixture to a 9x13 inch casserole dish. In a small bowl, lightly toss the Panko breadcrumbs with a small drizzle of melted butter (not included in ingredient list/nutrition, optional). Sprinkle the Panko and blue cheese crumbles (if using) evenly over the top.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let rest for 5 minutes before serving.