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Frank's RedHot Classic Buffalo Chicken Mac and Cheese

McCormick Kitchens

By: McCormick Kitchens

Made With:

Frank’s RedHot

In just 30 minutes, you'll be ready to dig into a creamy, delicious bowl of buffalo chicken mac and cheese. Our recipe features a scrumptious blend of cheese, chicken and Franks RedHot® sauce, and a sprinkle of green onions and blue cheese for additional flavor. It's the perfect dish for Game Day and easy enough for any day!

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    30m

  • Ingredients:

    10

  • Servings:

    8

  • User Rating:

Ingredients

  • 1 pound (16 ounces) 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 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
  • 2 cups chopped cooked chicken
  • 3 stalks celery, diced
  • 1/4 cup thinly sliced green onion, optional
  • 1/2 cup crumbled blue cheese, optional

Nutrition Information

(per serving)

  • Calories 674
  • Carbohydrates 57 g
  • Cholesterol 120 mg
  • Fiber 5 g
  • Protein 35 g
  • Saturated Fat 21 g
  • Sodium 1154 mg
  • Sugar 8 g
  • Total Fat 34 g

In just 30 minutes, you'll be ready to dig into a creamy, delicious bowl of buffalo chicken mac and cheese. Our recipe features a scrumptious blend of cheese, chicken and Franks RedHot® sauce, and a sprinkle of green onions and blue cheese for additional flavor. It's the perfect dish for Game Day and easy enough for any day!

Key products

  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.

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