The sauce component is both lush and fluffy, the result of stirring ricotta, feta, and sour cream into the cooked macaroni before pouring on a bechamel-based five-cheese sauce.
1 - 16 oz. box Mueller's Large Elbows macaroni
1 stick (8 tablespoons) butter
1/2 cup all-purpose flour
1 quart (4 cups) whole milk
ground black pepper
a pinch of cayenne
a pinch of nutmeg
a few drops of Tabasco
one shot of Worcestershire sauce
1 cup each of shredded cheese:
Velveeta (Yes, Velveeta)
1 - 15 oz. container whole milk ricotta
1 - 4 oz. container Athenos crumbled feta cheese
1 cup (1/2 pint) sour cream
1 - 24 oz. bag Banquet frozen popcorn chicken
1 bottle Sweet Baby Ray's Buffalo Wing Sauce and Glaze
1 cup shredded sharp cheddar
2 tablespoons butter
1 1/2 cups French's French Fried Onions (Yes, yes, YES, French fried onions in a can. Trust me.)
Top the dish with the French friend onions. Carefully pour the melted butter over the onions Place in the oven and bake for 25 to 35 minutes, until the dish is warmed all the way through and the French fried onions are light brown and crispy. Check the onions after 15 minutes; if they are getting brown too quickly, lay a piece of foil over the top to prevent them from burning.
This is best right out of the oven. No matter when you eat it, it is incredibly rich and creamy and awesome and cheesy. The buffalo-glazed popcorn chicken is a neat little bite of heat in the middle of all that richness. And the French fried onions are much better than bread crumbs. Really, truly.