Ultimate Buffalo Chicken Mac & Cheese

Ingredients

• 8 ounces (250 grams) elbow macaroni
• 1 1/2 cups (375 milliliters) chopped cooked chicken
• 1 can (284 miligram) condensed Cheddar cheese soup
• 1 cup (250 milliliters) milk
• 1/2 package (225 grams) pasteurized processed cheese
• 1 cup (250 milliliters) shredded Cheddar cheese
• 1/2 cup (125 milliliters) Frank's RedHot® Buffalo Wings Sauce

directions

1. PREHEAT oven to 350°F (175°C). Cook pasta according to package directions for al dente pasta. Drain well. Transfer to greased 2-quart baking dish. Stir in chicken.
2. HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in Buffalo Wings Sauce.
3. POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
4. BAKE 30 minutes or until hot and bubbly.