adapted from Kitchn
Yield: 8 servings
Preheat oven: 375° F.
Kosher salt
12 oz. elbow macaroni
1 pound cheddar cheese
3 TBSP unsalted butter
3 TBSP all-purpose flour
3 cups whole milk
1/2 cup Frank's RedHot Sauce
3 cups cooked, shredded chicken
Topping
4 TBSP unsalted butter
1 1/2 cups panko breadcrumbs
1 (1 oz) packet ranch dip mix
a few sprigs parsley
While the oven is preheating, bring a large pot of salted water to a boil. Add the macaroni and cook per the package directions. Drain.
Shred the cheddar cheese. There should be about 4 cups. Melt 3 Tablespoons unsalted butter in a medium saucepan over medium high heat. Add 3 Tablespoons flour and cook, stirring constantly, about 1 minute. While stirring, slowly pour in milk and bring to a boil. Continue to boil until mixture thickens enough to coat the back of a spoon, about 6-7 minutes.
Reduce heat to low and add the cheese a handful at a time. Stir to melt each addition before adding the next handful. Repeat until all cheese has been added and melted. Add the drained macaroni, Frank's RedHot sauce and 3 cups of shredded chicken. Stir to combine. Taste and add additional Kosher salt, as needed. Pour the mixture into a prepared 9 X 13 baking dish.
Prepare the topping. Melt 3 Tablespoons butter in a microwave safe bowl, about 30 seconds. Add the panko and the ranch dip and stir to combine. Sprinkle the mixture evenly over the mac and cheese.
Bake until the top is golden brown and bubbling, about 30 minutes. Let cool slightly. Chop the parsley and sprinkle over the top before serving, if desired.