Nashville Hot Chicken Mac and Cheese
Prep Time: 5 minutes (plus chilling time)
Cook Time: 55 minutes
Total Time: 60 minutes
Serves: 8
Ingredients:
- 1 (16-ounce) box elbow macaroni
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup American cheese
- 1 tablespoon Nashville hot chicken seasoning
- 1/2 teaspoon kosher salt
- 1 tablespoon cayenne pepper hot sauce
- 3 cups shredded rotisserie chicken
- 1 cup snack crackers, crushed
- Sliced scallions for garnish
How to Make:
- Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick spray. Bring a large pot of water to boil and cook pasta 1 minute shy of package directions. Drain pasta and rinse under cold running water. Set aside.
- Melt butter in a large pot over medium heat. Add flour and whisk until combined. Let cook for 1 minute, whisking constantly. Add milk while whisking until mixture is smooth. Bring to a boil, stirring frequently, and cook until sauce has thickened.
- Turn off heat and add cheeses, stirring until melted. Add seasoning, salt and hot sauce, and stir to combine. Gently fold in cooked chicken and cooked pasta.
- Transfer pasta mixture to prepared baking pan and top with crushed crackers. Bake for 35 minutes, or until the center is hot and bubbly and the top is golden-brown. Garnish with scallions.
