16ouncesbox dry macaroni pastacooked to package directions and drained
1 ½cupsshredded sharp cheddar cheese
1 ½cupsshredded Monterey jack cheese
½cupFrank's Red Hot sauce
½tablespoonspicy brown mustard
½teaspoonsaltmore or less to taste
Chopped green onionsoptional
Turn on the broiler in your oven.
Cook macaroni according to package directions for aldente. Drain (do not rinse) and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour and cook and whisk until smooth and bubbly. Cook for 2 minutes. Gradually stir in the milk, whisking until smooth.
Reduce heat to medium low and cook the butter, flour and milk mixture until thick, about 5 to 7 minutes minutes. Stir occasionally. Add the mustard, HALF the salt, and black pepper. Combine well.
Remove from heat and stir in the 1 cup of the cheddar cheese, 1 cup of the Monterey jack cheese. Add the chicken, prepared macaroni pasta and hot sauce. Taste and add the remaining salt if needed. (The saltiness will vary based on the cheese and hot sauce and your preference.)
Transfer the pasta mixture to a casserole dish. Sprinkle the top with the remaining cheese. Place under the oven broiler for a few minutes until the cheese on top is browned and melted.
Remove and sprinkle with chopped green onions if desired.