Buffalo Mac 'n Cheese

Ingredients

• 8 ounces elbow macaroni
• 3 cups milk
• 4 tablespoons butter
• 1/3 cup flour
• 1 package Frank's RedHot® Queso Dip Seasoning Mix
• 8 ounces shredded Cheddar cheese, 8 ounces
• 2 cups shredded cooked chicken
• 2/3 cup panko breadcrumbs
• 2 tablespoons butter, melted

directions

1. PREHEAT oven to 400F. Heat milk in a small saucepan over medium-low heat just until warm. Set aside.
2. COOK macaroni in large saucepan as directed on package for al dente pasta. Drain well.
3. MELT 4 tablespoons butter in same saucepan on medium heat. Stir in flour and Seasoning Mix with wire whisk until smooth. Gradually stir in warmed milk. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Remove from heat. Stir in cheese until melted and smooth. Add macaroni and chicken; toss gently to coat. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Mix panko and melted butter in small bowl. Sprinkle mixture evenly over top of macaroni.
4. BAKE 10 to 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.