Buffalo Mac and Cheese
By: McCormick Kitchens
Made With:
Rich, velvety macaroni is drenched in the tangy heat of Frank’s RedHot® Original Sauce, delivering a bold, fiery twist on classic comfort food. Topped with a crunchy layer of Frank’s RedHot® Buffalo Seasoned Coating Mix, it adds texture and spice in every bite.
Rich, velvety macaroni is drenched in the tangy heat of Frank’s RedHot® Original Sauce, delivering a bold, fiery twist on classic comfort food. Topped with a crunchy layer of Frank’s RedHot® Buffalo Seasoned Coating Mix, it adds texture and spice in every bite.
Key products
Instructions
Instructions
- PREHEAT oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package for al dente pasta. Drain well.
- MEANWHILE, melt 1/2 cup (1 stick) of the butter in 6- to 8-quart saucepan or Dutch oven 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 RedHot Sauce, stirring until cheese is melted and mixture is smooth.
- GENTLY stir in cooked macaroni, mixing just until evenly coated. Pour mac and cheese mixture into prepared baking dish.
- MICROWAVE remaining 1 tablespoon butter in small microwave-safe bowl on HIGH 30 seconds, or until melted. Stir in RedHot Coating Mix until well blended. Sprinkle mixture evenly over mac and cheese.
- BAKE, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving. Drizzle with ranch dressing or sprinkle with blue cheese crumbles to serve.
Test Kitchen Tip: For Buffalo Chicken Mac and Cheese, add 2 cups chopped or shredded cooked chicken when adding the cooked macaroni to the cheese sauce. Continue as directed.
