Classic stovetop mac and cheese is finished with a crunchy, browned topping of breadcrumbs, butter, and the savory, cheesy Buffalo-style taste of Frank’s RedHot® Small Batch Cheesy Buffalo seasoning.
Ingredients
- 1/2 pound () elbow pasta prepared, 8 ounces
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup sharp Cheddar cheese, shredded
- 1 cup velveeta cut into cubes
- 1 cup milk
- 1 tablespoon Frank's RedHot Cheesy Buffalo Seasoning
- 1/2 cup Panko breadcrumbs plain
- 2 teaspoons Frank's RedHot Cheesy Buffalo Seasoning
- 1/2 tablespoon butter
Nutrition Information
(per serving)
Classic stovetop mac and cheese is finished with a crunchy, browned topping of breadcrumbs, butter, and the savory, cheesy Buffalo-style taste of Frank’s RedHot® Small Batch Cheesy Buffalo seasoning.
Instructions
Prep
- Heat 1 tablespoon of butter and whisk in flour to make a roux. Continue stirring until thick paste forms.
- Add 1 tablespoon Frank’s Cheesy Buffalo Seasoning and stir until no lumps. Stir in milk, shredded cheddar cheese and Velveeta.
- In a baking dish, combine pasta with cheese sauce. Hold warm until service.
- In a small bowl combine panko, 2 teaspoons of Frank’s Cheesy Buffalo Seasoning and 1/2 tablespoon of butter. Hold for service.
Service
- Top macaroni and cheese with Cheesy Buffalo breadcrumbs. Bake at 350°F for 10-15 minutes, until the mac and cheese is hot and the top is golden brown. Serve immediately.
