Buffalo Chicken Mac and Cheese
By Jessica RudolphPublished on July 4, 2023
Time
45 minutes
Yield
Serves 4
Ingredients
12 ounces precooked frozen breaded chicken tenders6 tablespoons Frank's RedHot Original Cayenne Pepper Sauce, divided2 tablespoons unsalted butter, melted1 tablespoon ranch seasoning mix, divided1¾ cups water 1 cup whole milk 8 ounces (2 cups) elbow macaroni 6 ounces American cheese, chopped (1½ cups)6 ounces sharp cheddar cheese, shredded (1½ cups)2 scallions, sliced thin
Before You Begin
Sprinkle with crumbled blue cheese before serving, if desired.
Instructions
- Adjust oven rack 6 inches from broiler and heat oven to 425 degrees. Bake chicken on rimmed baking sheet until heated through, about 20 minutes. Combine 2 tablespoons hot sauce, melted butter, and 1 teaspoon ranch seasoning in bowl. Cut chicken into ½-inch pieces. Add chicken to bowl with hot sauce mixture and toss to coat.
- Meanwhile, bring water and milk to boil in 12-inch broiler-safe skillet over medium-high heat. Stir in macaroni and reduce heat to medium-low. Cover and cook until macaroni is al dente, about 5 minutes, stirring halfway through cooking. Stir in American cheese, 2 tablespoons hot sauce, and remaining 2 teaspoons ranch seasoning until cheese is melted, about 2 minutes. Off heat, stir in cheddar until melted, about 2 minutes.
- Heat broiler. Scatter chicken over macaroni and broil until lightly browned, about 3 minutes. Drizzle with remaining 2 tablespoons hot sauce and sprinkle with scallions. Serve.
Time
45 minutesYield
Serves 4Ingredients
12 ounces precooked frozen breaded chicken tenders
6 tablespoons Frank's RedHot Original Cayenne Pepper Sauce, divided
2 tablespoons unsalted butter, melted
1 tablespoon ranch seasoning mix, divided
1¾ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
6 ounces American cheese, chopped (1½ cups)
6 ounces sharp cheddar cheese, shredded (1½ cups)
2 scallions, sliced thin
Ingredients
12 ounces precooked frozen breaded chicken tenders
6 tablespoons Frank's RedHot Original Cayenne Pepper Sauce, divided
2 tablespoons unsalted butter, melted
1 tablespoon ranch seasoning mix, divided
1¾ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
6 ounces American cheese, chopped (1½ cups)
6 ounces sharp cheddar cheese, shredded (1½ cups)
2 scallions, sliced thin
Ingredients
12 ounces precooked frozen breaded chicken tenders
6 tablespoons Frank's RedHot Original Cayenne Pepper Sauce, divided
2 tablespoons unsalted butter, melted
1 tablespoon ranch seasoning mix, divided
1¾ cups water
1 cup whole milk
8 ounces (2 cups) elbow macaroni
6 ounces American cheese, chopped (1½ cups)
6 ounces sharp cheddar cheese, shredded (1½ cups)
2 scallions, sliced thin
Why This Recipe Works
Frozen chicken tenders, Frank's RedHot, and ranch seasoning added the iconic flavors of buffalo chicken to macaroni and cheese. American cheese kept the cheese sauce creamy and velvety, not gritty or greasy.
Before You Begin
Sprinkle with crumbled blue cheese before serving, if desired.
Instructions
- Adjust oven rack 6 inches from broiler and heat oven to 425 degrees. Bake chicken on rimmed baking sheet until heated through, about 20 minutes. Combine 2 tablespoons hot sauce, melted butter, and 1 teaspoon ranch seasoning in bowl. Cut chicken into ½-inch pieces. Add chicken to bowl with hot sauce mixture and toss to coat.
- Meanwhile, bring water and milk to boil in 12-inch broiler-safe skillet over medium-high heat. Stir in macaroni and reduce heat to medium-low. Cover and cook until macaroni is al dente, about 5 minutes, stirring halfway through cooking. Stir in American cheese, 2 tablespoons hot sauce, and remaining 2 teaspoons ranch seasoning until cheese is melted, about 2 minutes. Off heat, stir in cheddar until melted, about 2 minutes.
- Heat broiler. Scatter chicken over macaroni and broil until lightly browned, about 3 minutes. Drizzle with remaining 2 tablespoons hot sauce and sprinkle with scallions. Serve.
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