Guest Chef: Tom Walker, Rockhill Furnace
7 Tbs. unsalted butter, plus more for the dish
1 lb. elbow macaroni
1 sm. onion, finely chopped
2 stalks celery, finely chopped
3 halves fried chicken breasts, chopped along with crispy skin (get them from deli!)
2 cloves garlic, minced
3/4 cup Frank's Hot Sauce
2 Tbs. all-purpose flour
2 tsp. dry mustard
2 1/2 cups Half-and-Half
1 lb. yellow sharp cheddar cheese, cut into 1" cubes
8 oz. Pepper Jack cheese, cut into 1" cubes
2/3 cup sour cream
1 cup Panko (Japanese breadcrumbs)
1/2 cup bleu cheese, crumbled (optional)
2 Tbs. fresh parsley, chopped
1. Pre-heat the oven to 350-degrees and butter a 9x13 baking dish. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 7 min. Drain.
2. Meanwhile, melt 3 Tbs. butter in a large skillet over medium heat. Add the onions and celery and cook until soft, about 5 minutes. Stir in chicken and garlic and cook 2 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.
3. Melt 2 Tbs. butter in a large pot over medium heat. Stir in flour and mustard with wooden spoon until smooth. Whisk in Half-and-Half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in cheddar and Pepper Jack, then whisk in the sour cream until smooth.
4. Add the cooked macaroni to the cheese mixture.
5. Spread half of macaroni in the prepared baking dish, top with chicken mixture, then remaining macaroni.
6. Put remaining 2 Tbs. butter in medium sauce pan and melt. Stir in Panko, bleu cheese (optional) and parsley. Sprinkle over macaroni and bake until bubbly, 30-to-40 minutes. Let rest 10 minutes before serving.