Name: Buffalo Mac N Cheese Recipe
Cook time: 40 min
Yield: 6
Ingredients: Nonstick cooking spray; 2 tbsp unsalted butter; 2 tbsp all purpose flour; 1½ cups whole milk; 2 cups mild cheddar cheese; 1 tsp kosher salt; 4½ cups macaroni; 2 cups sharp cheddar cheese; 4 cups Rotisserie Chicken; ½ cup Frank’s® RedHot® Buffalo Wings Sauce; For Serving:; 2 stalks celery; 2 tbsp ranch dressing; ⅓ cup blue cheese; ¼ cup red onion; ¼ cup scallion

How To Make Buffalo Mac ‘N’ Cheese

You know you’re in for a treat when you combine a classic Mac N Cheese recipe with a bit of buffalo spice for that extra kick of flavor.

Preparation:

Cooking: 40 minutes

for cooling: 1 hour 5 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

nonstick cooking sprayfor greasing
2tbspunsalted butter
2tbspall purpose flour
1 ½cups whole milk
2cupsmild cheddar cheeseshredded
1tspkosher salt
4 ½cups macaronicooked for 2 minutes less than the package instructs
2cupssharp cheddar cheeseshredded
4cupsrotisserie chickenshredded
½ cupFrank’s® RedHot® Buffalo Wings Sauceplus more for serving

For Serving:

2stalkscelery
2tbspranch dressing
⅓ cup blue cheesecrumbled
¼ cup red onionfinely diced
¼ cup scallion sliced, green part only

Instructions

Preheat the oven to 350 degrees F (180 degrees C). Grease a 10-inch cast-iron skillet with nonstick spray.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
In a medium bowl, mix together the shredded rotisserie chicken and Frank’s® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
Bake the mac and cheese for 30 to 35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
Drizzle the mac and cheese with more Frank’s® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
Enjoy!