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elbow macaroni onion carrots celery chicken garlic hot sauce flour mustard milk Cheddar cheese low-fat monterey jack pepper cheese light sour cream breadcrumbs blue cheese light ranch salad dressing parsley
Viewed: 43 - Published at: 8 years agoIngredients
- 1 lb elbow macaroni
- 1 small onion, finely chopped
- 2 carrots, finely diced
- 1 stalk celery, finely chopped
- 3 cups rotisserie-cooked chicken, shredded
- 2 garlic cloves, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups skim milk
- 3 1/2 cups reduced-fat sharp cheddar cheese, cut into 1-inch cubes
- 2 cups low-fat monterey jack pepper cheese, shredded
- 2/3 cup light sour cream
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1/2 cup blue cheese, crumbled
- 3 tablespoons light ranch salad dressing
- 2 tablespoons parsley, chopped
Method
- Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with non-stick spray. Bring a large pot of water to a boil; salt the water and add the pasta. Cook until al dente, about 7 minutes. Drain.
- Meanwhile, in a large skillet over medium heat saute the onion, carrot and celery until soft, about 5 minutes. Stir in the garlic and cook 2 minutes, then add hot sauce and simmer until slightly thickened, about 1 more minute.
- Sprinkle in the flour and whisk to combine, reduce heat. Add milk and mustard and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Return macaroni to the large pot and stir in cheese sauce and chicken.
- In a small bowl, combine panko, blue cheese and ranch dressing and parsley.
- Place macaroni in the prepared baking dish, then top with the the panko, blue cheese and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
