Step 1

Bring a pot of water to a boil. Once it comes to a boil, salt the water, and pour in the large elbow noodles. Boil the noodles according to package directions until al dente. Once the pasta is al dente, drain it and set it aside.

Step 2

In a separate large pot, set it to medium heat and add in the garlic herb butter. Once the butter has melted, shake in the flour and whisk the butter and flour together continuously for 3 - 5 minutes. Then, pour in the milk in small increments, whisking it every time you add some of the milk. Once you have added all the milk, bring it up to a boil, and whisk it for a few more minutes. Then, lower it to a simmer and let that simmer and thicken up for about 5-10 minutes (whisking often).

Step 3

Next, shake in tony's creole seasoning, salt & cracked black pepper, and give it another whisk. Now, it’s time to add in the cheese! Drop the heat to low and sprinkle in the freshly shredded cheddar, mozzarella, and 4 oz of the colby jack. Whisk that continuously until the cheeses have melted into the sauce. Then, add in the cubed up velveeta cheese and whisk that in until fully melted. Lastly, pour in the frank's redhot sauce and stir it in until everything is combined and creamy. Let that simmer together on low for about 10 minutes (whisking in increments). Once that's done, remove it from the heat, and set it aside.

Step 4

Now it's time to layer! Spray a large deep dish baking dish with cooking spray. - Layer 1: Thin layer of cheese sauce to cover the bottom of the baking dish- Layer 2: Half of the cooked large elbow noodles - Layer 3: Half of the shredded rotisserie chicken- Layer 4: Half of the cheese sauce - Layer 5: The rest of the cooked large elbow noodles- Layer 6: The rest of the shredded rotisserie chicken -Layer 7: The rest of the cheese sauce-Layer 8: 4 ounces freshly shredded colby jack cheese- Layer 9: Seasoned breadcrumbs

Step 5

Bake that in the oven at 350°F for 40 - 45 minutes or until browned and bubbly! Enjoy!