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“The DH loves Mac N Cheese in any form, so I am always reinventing it and trying to make it as healthy as possible. This is one of his new favorites. NOTE: I will sometimes divide the macaroni between 2 8x8 pans and freeze one to reheat later. I simply leave off the topping and thaw the frozen dish the night before I'm ready to use it.”
READY IN:
1hr 15mins
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Return macaroni to the large pot and stir in cheese sauce and chicken.
  5. In a small bowl, combine panko, blue cheese and ranch dressing and parsley.
  6. 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.

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