2 1/2 cups uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground mustard
2 cups whole milk
2 cups shredded Cheddar cheese (8 oz)
Salt to taste
1 cup chopped cooked chicken
1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
1/4 cup crumbled blue cheese (1 oz)
1/4 cup Buffalo wing sauce
1 tablespoon oil
4 large sweet onions (sliced)
1/2 cup water
4 ounces cream cheese (softened)
1/2 cup mayonnaise
1/2 cup parmigiano reggiano (grated)
pepper to taste
1. Heat the oil in a pan over medium heat, add the onions and water and cook until completely tender and caramelized and golden, about 40-50 minutes, stirring every 10 minutes or so, adding more water as needed.
2. Mix everything and place it in a baking dish.
3. Bake in a preheated 350F oven until the top is nice and browned, about 30-50 minutes.
This was delicious. I added some vegetable stock because it wasn’t going in a turkey – probably could’ve left off some of the butter with the addition of the vegetable stock. I used red wine/garlic chicken sausage, oregano/basil, and wheat bread.