Ingredients
Method
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to boil, add the pasta and cook until al dente according to package directions, usually between 7-11 minutes. Drain.
- While the pasta is cooking, melt 3 tablespoons of butter in a deep skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
- Stir in the chicken and garlic and cook 2 minutes. Add 1/4 cup hot wing sauce and stir until well combined. Remove from heat and set aside.
- In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and dry mustard powder to make a paste.
- Slowly whisk in the half and half then add the remaining 1/4 cup hot sauce stirring until thickened, about 2-3 minutes.
- Add the shredded cheese and stir in until melted then whisk in the sour cream until smooth. Remove from heat.
- Spread half of the pasta in a 9x13 baking dish. Top with the chicken mixture and then cover with the remaining pasta. Pour the cheese sauce evenly over the top.
- Sprinkle with Panko and parsley and place into preheated oven. Bake 30 to 40 minutes. Allow to rest 10 minutes before serving. Enjoy!
Nutrition
Notes
This is a great meal to make ahead of time. Complete the steps up to the paint of baking it and instead cover with foil and either refrigerate or freeze. When ready to eat, thaw (if frozen), leave covered and cook at 375 degrees F for about an 45 minutes and then uncover and cook for another 15 minutes. Edges should be bubbly and the mac & cheese should be heated all the way through.