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Ultimate Buffalo Chicken Mac & Cheese
Makes: 6 servings
8 oz. uncooked elbow macaroni, ( 4 cups cooked) [or medium shell pasta ]
1 can (12.5 ounces) chunk white chicken breast packed in water, drained
10 3/4 oz. 1 can condensed cheddar cheese soup
1 cup milk
8 oz. pasteurized processed cheese
1 cups(4oz.) shredded Cheddar cheese
1/2 cup FRANK'S RedHot® Buffalo Wings Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
<p>COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.</p><p>HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.</p><p>POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.</p><p>BAKE at 350°F for 30 min. or until hot and bubbly.</p>
Makes: 6 servings
8 oz. uncooked elbow macaroni, ( 4 cups cooked) [or medium shell pasta ]
1 can (12.5 ounces) chunk white chicken breast packed in water, drained
10 3/4 oz. 1 can condensed cheddar cheese soup
1 cup milk
8 oz. pasteurized processed cheese
1 cups(4oz.) shredded Cheddar cheese
1/2 cup FRANK'S RedHot® Buffalo Wings Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
<p>COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.</p><p>HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.</p><p>POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.</p><p>BAKE at 350°F for 30 min. or until hot and bubbly.</p>
Ultimate Buffalo Chicken Mac & Cheese
Makes:
6 servings
Prep Time: 10 min
Cook Time: 30 min
Ingredients
- 8 oz. uncooked elbow macaroni, ( 4 cups cooked) [or medium shell pasta ]
- 1 can (12.5 ounces) chunk white chicken breast packed in water, drained
- 10 3/4 oz. 1 can condensed cheddar cheese soup
- 1 cup milk
- 8 oz. pasteurized processed cheese
- 1 cups(4oz.) shredded Cheddar cheese
- 1/2 cup FRANK'S RedHot® Buffalo Wings Sauce or FRANK'S RedHot® Original Cayenne Pepper Sauce
Directions
COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.
HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.
POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
BAKE at 350°F for 30 min. or until hot and bubbly.
- Tips
Tips: For a crunchy topping, combine 1/2 cup bread crumbs with 1/4 cup melted butter. Sprinkle on top before baking. Blue Cheese Lovers: Top casserole with 2/3 cup crumbled blue cheese before baking. You may substitute 2 cups shredded cooked chicken for the canned chicken.
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