▢3-4 cups elbow macaroni, 12 ounces ▢1 teaspoon salt ▢1 rotisserie-roasted chicken, chopped or shredded ▢6 tablespoons butter ▢6 tablespoons all-purpose flour ▢1½ cups milk ▢1½ cups half and half ▢2½ cups shredded cheddar cheese, divided ▢2½ cups shredded Monterey Jack cheese, divided ▢pinch ground black pepper ▢¼-⅓ cup hot sauce, such as Frank’s® Redhot®, or more to taste ▢½ cup crumbled gorgonzola cheese, divided
STEP-1
Preheat oven to 350°F. In a large pot, add water and bring to a boil. Add elbow macaroni (for creamier macaroni use 3 cups pasta – for not as creamy, use 4 cups macaroni) and salt and boil for 8 minutes. Drain pasta and set aside.
STEP-2
Make the cheese sauce by adding the butter to a large skillet over medium heat and melting. Add the flour and whisk for about 1 minute, to create a roux. Whisk in the milk and half and half and cook, whisking often, for 6-7 minutes.
STEP-3
Stir in 2 cups cheddar cheese and 2 cups Monterey Jack cheese. Mix until melted and combined. Stir in hot sauce to the desired level of spiciness.
STEP-4
Add ¼ cup Gorgonzola, chicken, and macaroni to the cheese sauce mixture; mix well to combine.
STEP-5
Pour the mixture into a lightly greased 9×13 baking dish and sprinkle with ½ cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese, and ¼ cup gorgonzola cheese. Bake for 15 minutes, or until the cheese is melted. Serve hot and enjoy!!