Frank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese

Frank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese

Recipe - Dearborn Market

Prep Time10 Minutes

Servings8

Cook Time30 Minutes

Ingredients

1 lb elbow macaroni

1/2 cup unsalted butter

1/2 cup all-purpose flour

4 cups milk

4 cups shredded Cheddar cheese

1/2 cup plus 2 tbs Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided

2 cups chopped cooked chicken

3 stalks celery

1/4 cup thinly sliced green onion, optional

1/2 cup crumbled blue cheese, optional

Directions

1. PREHEAT oven to 350F. Spray a 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time. Drain well.

2. MEANWHILE, melt butter in 3-quart saucepan on low heat. Whisk in flour; cook and stir until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheese and 1/2 cup of the RedHot Sauce; stir until cheese is melted and mixture is smooth.

3. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.

4. POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.

5. DRIZZLE top with remaining 2 tablespoons RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.

10 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

1. PREHEAT oven to 350F. Spray a 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time. Drain well.

3. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.

4. POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.

5. DRIZZLE top with remaining 2 tablespoons RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.