1 ct 16-ounce box Food Club Elbow Macaroni

6 tablespoons butter

1/3 cup all-purpose flour

3 cups whole milk

1 cup Food Club Shredded Sharp Cheddar Cheese

1 cup Food Club Shredded Pepper Jack Cheese

1/2 cup American cheese

1 tablespoon Food Club Nashville Hot Chicken Seasoning

1/2 teaspoon kosher salt

1 tablespoon cayenne pepper hot sauce

3 cups shredded rotisserie chicken

1 cup snack crackers, crushed

1 ct Sliced scallions for garnish

1 ct Preheat oven to 350°F and coat a 9x13” baking dish with nonstick spray. Bring a large pot of water to boil and cook pasta 1 minute shy of package directions. Drain pasta and rinse under cold running water. Set aside.

1 ct Melt butter in a large pot over medium heat. Add flour and whisk until combined. Let cook for 1 minute, whisking constantly. Add milk while whisking until mixture is smooth. Bring to a boil, stirring frequently, and cook until sauce has thickened.

1 ct Turn off heat and add cheeses, stirring until melted. Add seasoning, salt and hot sauce, and stir to combine. Gently fold in cooked chicken and cooked pasta.

1 ct Transfer pasta mixture to prepared baking pan and top with crushed crackers. Bake for 35 minutes, or until the center is hot and bubbly and the top is golden-brown. Garnish with scallions.