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| Make and Cheese makes every thing better |
Makes 8 servings.
Ingredients
- 1 pound dried elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups whole milk
- 6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
- 6 ounces shredded mild Cheddar cheese (about 1 1/2 cups)
- 5 ounces crumbled blue cheese (about 1 1/4 cups)
- 1/4 cup TABASCO® brand Buffalo Style Hot Sauce
- 12 ounces cooked chicken, cut in 1/2-inch pieces
- 1/2 cup chopped green onion
- 1 1/2 cups Panko bread crumbs
Preparation
Preheat oven to 350°F. Cook macaroni to al dente according to package instructions and drain.
Meanwhile, melt butter in a large heavy saucepan over medium-low
heat. Stir in flour, salt, and pepper and cook 1 to 2 minutes. Whisk in
milk and cook over medium heat until thickened and bubbly, stirring
constantly.
Reduce heat to low and stir in cheeses until melted. Add TABASCO® Buffalo Style Sauce, chicken, green onion, macaroni and additional salt and pepper to taste; mix well.
Spoon into an ungreased 2-quart casserole dish and top with bread
crumbs. Bake for 25 to 30 minutes or until heated to an internal
temperature of 165°F.
Recipe and Photo provided by the TABASCO company
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