Ingredients
- 2 Cups leftover diced crispy boneless fried chicken with skin
- 6 Cups cooked elbow macaroni
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 Teaspoons hot sauce
- 1 Teaspoon Worcestershire sauce
- Salt & pepper
- 3 Cups milk
- 1 Cup pasta water (save 1 cup before draining)
- 5 Cups shredded cheddar cheese, divided
Directions
Preheat oven to 350 degrees
Heat butter in a large saucepan until melted. Stir flour into melted butter and mix with a whisk continuously over medium low heat for 3 – 4 minutes. Gradually whisk milk into butter flour mixture. Bring mixture up to a boil, then lower heat. Add hot sauce, Worcestershire sauce and 3 cups of the cheese. Mix until cheese is melted. Season with salt and pepper.
Add as much of the reserved pasta water until mixture is the consistency of gravy. In a large bowl mix the pasta and cheese sauce, mixing to combine well. Gently fold the diced fried chicken. Pour the mixture into a 9 x 13 baking dish.
Bake in preheated oven for 30 minutes. Uncover the pan and sprinkle the remaining cheddar cheese evenly over top. Return dish to the oven and cook uncovered for an additional 15 minutes or until cheese is melted and mixture is bubbly.
