8 tablespoons butter, divided 1 pound cavatapi noodles
1 onion, finely diced
2 ribs celery finely diced
1 rotisserie chicken shredded or 4 cups cubed chicken
Minced garlic to taste
1 cup red pepper hot sauce (such as Frank's)
2 tablespoons unbleached flour
2 teaspoons dry mustard
2½ cups half-and-half
1 pound sharp cheddar (about 3½ cups) shredded
8 ounces pepper jack cheese
2/3 cup sour cream
1½ cups panko bread crumbs
¾ cup blue cheese
2 tablespoons fresh parsley
Heat oven to 350 degrees. Use some of the butter to grease a 10-by-13 baking dish.
Bring a large pot of water to boil. Add pasta and cook al dente about 7 minutes.
Melt 3 tablespoons butter in a large skillet. Add onion and celery and cook until soft. Stir in chicken and garlic, then add ¾ cup of red hot sauce and cook about 3 to 4 minutes. Set aside.
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in flour and mustard until smooth, and whisk in the half and half. Then, add ¼ cup hot sauce and stir until thick. Whisk in cheddar and pepper jack cheeses until combined; whisk in sour cream until smooth.
Spread half the pasta in baking dish, top with chicken mixture, then remaining half of noodles. Pour cheese sauce over noodles evenly.
Melt remaining butter in sauce pan. Add bread crumbs, bleu cheese and parsley and stir until thoroughly combined. Sprinkle over macaroni and bake until brown and bubbly. Let rest 15 minutes before serving.
Serves six to eight.