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franks-redhot-classic-buffalo-chicken-mac-n-cheese
© The French’s Food Company LLC
Frank's RedHot Classic Buffalo Chicken Mac N' Cheese franks-redhot-classic-buffalo-chicken-mac-n-cheese Makes: 8 servings 1 lb. uncooked elbow macaroni 1/2 cup unsalted butter 1/2 cup all-purpose flour 4 cups milk 4 cups shredded cheddar cheese 3/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce, divided 2 cups chopped cooked chicken 3 celery stalks 1/4 cup sliced thin green onions, optional 1/2 cup crumbled blue cheese, optional <p>HEAT OVEN TO 350°F. Spray a 9 x 13-inch baking dish with cooking spray.Cook and drain macaroni as directed on package, using minimum cook time.</p><p>MELT butter over low heat in a 3-quart saucepan. Stir in flour with a whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheddar cheese and 1/2 cup of Frank's RedHot; stir until cheese is melted and sauce is smooth.</p><p>MIX cooked macaroni into cheese sauce. Stir in the chicken and celery.</p><p>POUR macaroni mixture into prepared baking dish. Top with green onions and blue cheese crumbles if desired.</p><p>DRIZZLE remaining Frank's RedHot over top and bake uncovered until bubbling, about 15 to 20 minutes. Serve.</p>
24 200

Frank's RedHot Classic Buffalo Chicken Mac N' Cheese

Makes: 8 servings
Prep Time: 15 min
Cook Time: 22 min
User Rating:

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Ingredients

  • 1 lb. uncooked elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 4 cups shredded cheddar cheese
  • 3/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce, divided
  • 2 cups chopped cooked chicken
  • 3 celery stalks
  • 1/4 cup sliced thin green onions, optional
  • 1/2 cup crumbled blue cheese, optional

Directions

HEAT OVEN TO 350°F. Spray a 9 x 13-inch baking dish with cooking spray.Cook and drain macaroni as directed on package, using minimum cook time.

MELT butter over low heat in a 3-quart saucepan. Stir in flour with a whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheddar cheese and 1/2 cup of Frank's RedHot; stir until cheese is melted and sauce is smooth.

MIX cooked macaroni into cheese sauce. Stir in the chicken and celery.

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

DRIZZLE remaining Frank's RedHot over top and bake uncovered until bubbling, about 15 to 20 minutes. Serve.

- Tips

If you want to add a little crunch layer, top it off with some FRENCH'S® Crispy Fried Onions. For a spicier version, top it off with FRENCH'S™ Crispy Jalapeños!

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