Prep Time



Cook time




  • 1 pound (16 ounces/450 grams) elbow macaroni
  • 1/2 cup (125 milliliters) unsalted butter
  • 1/2 cup (125 milliliters) all-purpose flour
  • 4 cups (1 liter) milk
  • 4 cups (1 liter) shredded Cheddar cheese
  • 1/2 cup (125 milliliters) plus 2 tablespoons (30 ml) Frank's RedHot® Original Cayenne Pepper Sauce, divided
  • 2 cups (500 milliliters) chopped cooked chicken
  • 3 stalks celery, thinly sliced
  • 1/4 cup (60 milliliters) thinly sliced green onion, optional
  • 1/2 cup crumbled blue cheese, optional


  1. PREHEAT oven to 350°F (176°C). Spray a 13x9-inch (23x33-cm) 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 (3 L) 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 (125ml) 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. Pour macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.
  4. DRIZZLE top with remaining 2 tablespoons (30 ml) RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.