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Kentucky Hot Brown Mac and Cheese by Foodtastic Mom

Kentucky Hot Brown Mac and Cheese

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8


  • 2 cups (8 oz) bowtie pasta
  • 4 tbsp butter divided
  • 1 clove garlic peeled and pressed
  • 1/4 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp smoked paprika
  • 8 oz Monterey Jack cheese shredded and divided
  • 2 oz Parmesan cheese shredded
  • 1 rotisserie chicken white meat only, shredded
  • 8 slices bacon cooked and crumbled
  • 1 can (14.5 oz) fired roasted tomatoes drained
  • 1/2 cup Panko bread crumbs
  • 2 tbsp fresh basil chopped


  • Preheat oven to 375 degrees.
  • Butter a 9x13 casserole dish and set aside.
  • Boil water and cook pasta according to package directions. Drain and stir in a little butter. Cover and keep warm.
  • In a large sauce pan, melt 2 tablespoons of butter. Add the garlic and flour and stir with a whisk constantly for about 2 minutes. Add the milk and whisk constantly until the mixture begins to boil and thicken and becomes smooth. Stir in the Worcestershire sauce, salt and smoked paprika.
  • Reduce the heat to low and stir in 6 oz. (1 1/2 cups) of the Monterey Jack cheese and all of the Parmesan cheese until melted.
  • Stir in the shredded chicken, cooked bacon, drained tomatoes and cooked bow tie pasta. Mix until well combined.
  • Pour the mac and cheese into the buttered casserole dish.
  • Sprinkle the Panko bread crumbs and remaining 2 oz. (1/2 cup) Monterey Jack cheese over the top.
  • Bake the mac and cheese for 20 minutes. Turn the broiler on high and broil for about 2 minutes until top is beginning to brown.
  • Sprinkle the top of the Kentucky Hot Brown Mac and Cheese with the chopped basil and serve immediately.