Ingredients
Chicken
- ¾ lb chicken breast or tenders
- salt and pepper to taste
- 2 tbsp. Frank’s RedHot Sauce
Cheese sauce
- ¼ c butter
- ¼ c + 1 Tbsp. flour
- 3 c milk
- 8 oz cheddar cheese, shredded
- 4 oz white cheddar cheese, shredded
- 1/4 c grated parmesan
- 2 tbsp. Frank’s RedHot Sauce
- ½ tsp. salt
Assembly
- 1 lb elbow macaroni pasta, cooked and drained
- Chicken
- Frank’s RedHot Sauce
- Blue cheese crumbles
Directions
- Preheat the oven to 375F.
- Bring a large pot of salted water to a boil, in the meantime cook the chicken and make the cheese sauce.
Chicken
- Cut the chicken into small bite size pieces and add to a preheated pan along with salt and pepper, cook for about 5 minutes stirring occasionally. Add the hot sauce and cook until most of the liquid has cooked off, set aside until the rest of the recipe is prepped.
Cheese sauce
- In a saucepan melt the butter and then add the flour whisking to combine into a smooth paste. Cook for a few minutes until the flour starts to brown and smells toasty.
- Add the milk whisking constantly, cook for a several minutes until the the milk starts to thicken, turn down the heat and gradually add the cheese.
- Add the remaining ingredients for the cheese sauce, taste and adjust seasoning.
Assembly
- By now the water should be boiling, cook the pasta until it is al dente, if you happen to over cook the pasta drain it quickly and rinse under cold water.
- Fold the pasta into the sauce, add the chicken and pour the whole lot into a casserole dish smoothing out the top.
- Garnish the top of the casserole with drizzles of additional hot sauce and a sprinkle of blue cheese crumbles.
- Bake at 375F for 30-45 minutes or until the edges have gained a little color and the sauce is bubbling.
