Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook for 3 minutes, or until onion is translucent and butter has browned.
Add the flour, salt, and pepper to the onion mixture and whisk, cooking for 2-3 minutes.
Gradually pour the milk and hot sauce into the flour mixture, whisking constantly. Cook and stir over medium heat until slightly thick and bubbly. Stir in the chicken and cheese until melted.
Add the cooked macaroni to the cheese sauce and stir to coat.
Transfer the macaroni and cheese mixture to a 2-quart casserole and sprinkle with bread crumbs and blue cheese crumbles (if using).
Bake, uncovered, for 30 minutes or until cheese sauce is bubbly and heated through. Let stand for 10 minutes before serving.
Video
Notes
Tips and Substitutions
Use gluten free macaroni for a gluten free recipe
Use a combination of cheeses in place of the cheddar cheese. Good cheese to use would be colby, smoked gouda, and mozzarella
Substitute 4 ounces of velveeta cheese for 1 cup of the cheddar cheese for a creamier cheesier version.
Use any of your favorite pasta styles. I recommend shells, or spirals. They will catch the sauce in the pockets and swirls.
Substitute 2 cups of leftover chicken or rotisserie chicken for the canned chicken
Stir ½ cup of blue cheese crumbles in with the cheese or add ½ cup of blue cheese dressing or ranch dressing to the sauce