This loaded mac and cheese with chicken is bursting with delicious flavors in every bite.
This loaded mac and cheese with chicken is bursting with delicious flavors in every bite.
| Quantity | Ingredient |
|---|---|
| 1 lb | dried macaroni |
| 2 tbsp | butter |
| 2 ribs | celery, diced |
| 1 | onion, diced |
| 2 tbsp | all-purpose flour |
| 2½ cups | whole (3.25%) milk |
| ¼ cup | The Original Louisiana Brand Hot Sauce |
| 3 tbsp | The Original Louisiana Brand Hot Sauce |
| 1 tbsp | Worcestershire sauce |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 2 cups | shredded Cheddar cheese |
| 1½ cups | shredded cooked chicken |
| ⅓ cup | crumbled blue cheese |
Preheat oven to 400°F. Grease 13 x 9-inch baking dish.
Cook macaroni according to package directions. Reserve 1/2 cup pasta water; drain macaroni.
In large high-sided skillet set over medium heat, melt butter. Add celery and onion; cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Sprinkle in flour. Cook, stirring frequently, for 2 to 3 minutes or until coated.
Slowly whisk in milk and bring to a simmer. Reduce heat to medium-low. Cook, whisking constantly, for 8 to 10 minutes or until thickened slightly. Stir in 3 Tbsp hot sauce, Worcestershire sauce, salt and pepper. Remove from heat.
Stir in Cheddar cheese until melted and smooth. Toss in macaroni, chicken and reserved pasta water until combined. Transfer to baking dish. Sprinkle blue cheese over pasta.
Bake for 18 to 22 minutes or until bubbling. Drizzle with remaining 3 Tbsp hot sauce on top.
Tips: Substitute blue cheese with crumbled goat cheese, feta cheese or mozzarella cheese if desired.
Substitute macaroni with any short cut pasta, such as penne, orecchiette, small shells or cavatappi if preferred. Sprinkle with finely chopped chives or sliced scallions before serving, if desired.
Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, dinner, skillet
