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Frank's RedHot Classic Buffalo Chicken Mac N' Cheese franks_redhot_classic_buffalo_chicken_mac_n_cheese_300x300 Makes: 8 servings 1 pound (16 ounces) uncooked 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 tablespoons FRANK'S RedHot® Original Cayenne Pepper 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 <p>PREHEAT oven to 350&deg;F. 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.</p> <p>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.</p> <p>ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.</p> <p>POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.</p> <p>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.</p>

Frank's RedHot Classic Buffalo Chicken Mac N' Cheese

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 1 pound (16 ounces) uncooked 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 tablespoons FRANK'S RedHot® Original Cayenne Pepper 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

PREHEAT oven to 350°F. 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.

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.

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.

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.

- Tips

Test Kitchen Tip: For a crunchy topping, sprinkle Buffalo Mac ‘n Cheese with FRENCH'S® Crispy Fried Onions before baking. For a spicier version, use FRENCH'S™ Crispy Jalapeños!

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