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Frank’s Redhot® Classic Buffalo Chicken Mac N’ CheeseFrank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese
Frank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese
Frank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese
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Recipe - Gourmet Garage Corporate
Frank’sRedhot®ClassicBuffaloChickenMacN’Cheese.jpg
Frank’s Redhot® Classic Buffalo Chicken Mac N’ Cheese
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 lb 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 tbs Frank's RedHot® Original Cayenne Pepper Hot 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

1. PREHEAT oven to 350F. 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.

 

2. 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.

 

3. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.

 

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

 

5. 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.

 

10 minutes
Prep Time
30 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 lb elbow macaroni
De Cecco Elbows No. 81 Pasta, 1 lb
De Cecco Elbows No. 81 Pasta, 1 lb
On Sale! Limit 4
$3.20 was $3.39$0.20/oz
1/2 cup unsalted butter
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz
On Sale! Limit 4
$4.84 was $4.99$0.61/oz
1/2 cup all-purpose flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$7.89$1.58/lb
4 cups milk
Organic Valley Low Fat Milk, half gallon
Organic Valley Low Fat Milk, half gallon
$7.99$15.98/gal
4 cups shredded Cheddar cheese
Sargento Traditional Cut Shredded Extra Sharp Cheddar Natural Cheese, 7 oz
Sargento Traditional Cut Shredded Extra Sharp Cheddar Natural Cheese, 7 oz
On Sale! Limit 4
$4.99 was $5.84$0.71/oz
1/2 cup plus 2 tbs Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
$6.99$0.58/fl oz
2 cups chopped cooked chicken
Whole Rotisserie Chicken - Sold Cold
Whole Rotisserie Chicken - Sold Cold
$9.99$0.30/oz
3 stalks celery
Organic Celery Hearts, 1 each
Organic Celery Hearts, 1 each
$4.99
1/4 cup thinly sliced green onion, optional
Organic Scallions, 1 each
Organic Scallions, 1 each
$2.49
1/2 cup crumbled blue cheese, optional
Maytag Blue Cheese
Maytag Blue Cheese
$29.99/lb$29.99/lb

Directions

1. PREHEAT oven to 350F. 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.

 

2. 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.

 

3. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.

 

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

 

5. 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.