Ingredients Weight Measure
Elbow macaroni, uncooked 1 lb.
Butter, unsalted 4 Tbsp.
Flour, all-purpose 3 Tbsp.
Milk, whole 3-1/2 cups
Kosher salt 3/4 tsp.
Sharp cheddar cheese, shredded 6 oz.
Mild cheddar cheese, shredded 6 oz.
Bleu cheese crumbles 5 oz.
TABASCO® brand Buffalo Style Hot Sauce 4 Tbsp.
Chicken, cooked, 1/2-inch dice 12 oz.
Green onions, chopped 1/2 cup
Panko breadcrumbs 1-1/2 cups


  1. Heat oven to 350°F. Cook macaroni to al dente according to package instructions and drain.
  2. Over medium heat, melt butter; when fully melted, whisk in flour.
  3. Add milk slowly to butter/flour mixture, keeping heat on medium. Whisk constantly 2-3 minutes or until milk thickens.
  4. When milk reaches the thickness of paint, reduce heat to low, add in kosher salt and whisk in cheeses one at a time.
  5. When all cheese is added, add TABASCO® Buffalo Style Sauce, chicken, macaroni and green onions. Continue to stir until all ingredients are fully incorporated.
  6. Transfer to casserole dish. Spread breadcrumbs evenly across the top and bake until golden brown.

Yield: 12-14 servings