Lucy Greer from Greer's Markets delivers a unique twist on mac & cheese with a spicy kick!
- 12 oz shell shaped pasta
- 2 cups boneless skinless chicken breasts, cooked and shredded
- 4 tbsp. unsalted butter
- 1/4 cup flour
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz. cream cheese
- 1/2 cup sour cream
- 1/2 cup Frank’s Hot Sauce
- 1/4 cup blue cheese, crumbles (optional)
Heat a large pot of salted water until boiling. Add pasta and cook stirring often for 8 minutes. Drain.
In a separate pot melt butter over medium heat. Whisk in flour. Cook for 1 minute.
Pour in milk and bring to a gentle boil while whisking. Once slightly thickened turn to low heat. Add cream cheese, Dijon, salt, pepper, garlic powder and onion powder. Whisk until melted together. Stir in sour cream. Stir in cheddar and mozzarella. Stir in hot sauce.
Pour hot cheese sauce over cooked pasta. Add cooked chicken. Stir well. Pour pasta into a prepared 8x8 baking dish. Top with crumbled blue cheese. Bake at 350 for 20 minutes until brown and bubbly.