Directions
- 1Boil water in a pot with salt and cook large elbow macaroni until al dente.
- 2In a separate pan, melt Kerrygold garlic butter, add flour, and whisk until smooth.
- 3Add milk to the flour mixture and whisk until a smooth sauce is formed.
- 4Add Colby, cheddar, mozzarella, and Velveeta to the cheese sauce and stir until melted and combined.
- 5Stir in Tony Chachere's Creole Seasoning and Frank's RedHot Original Cayenne Pepper Sauce.
- 6Layer the cooked macaroni, rotisserie chicken, and cheese sauce in a baking dish.
- 7Repeat the layers until all ingredients are used.
- 8Top with shredded Colby cheese and seasoned panko bread crumbs.
- 9Bake until golden brown and bubbly.
Ingredients
- 1 package Kerrygold garlic butter and herb
- 1 tablespoon salt
- 8 cups water
- 16 oz large elbow macaroni
- 1 cup flour
- 4 cups milk
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 oz Velveeta cheese
- 1 tablespoon Tony Chachere's Creole Seasoning
- 1 tablespoon Frank's RedHot Original Cayenne Pepper Sauce
- 2 cups rotisserie chicken
- 8 oz seasoned panko bread crumbs
Equipment
potwhiskbaking dishoven
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