Ingredients

• 12 ounces frozen breaded chicken tenders, cooked
• 4 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• 3 tablespoons unsalted butter, melted
• 2 teaspoons ranch seasoning mix, divided
• 1.5 cups water
• 1 cup whole milk
• 2 cups elbow macaroni
• 1.5 cups shredded American cheese
• 1 cup sharp cheddar cheese, shredded
• 2 scallions, thinly sliced

Important Tips Before Cooking

To enhance the dish, you can sprinkle crumbled blue cheese over the top before serving.

Step-by-Step Cooking Instructions

Preheat the Oven

Set the oven to 425°F and position a rack approximately 6 inches from the broiler.

Place the chicken on a rimmed baking sheet and bake for about 20 minutes until thoroughly heated.

Prepare the Hot Sauce Coating

In a bowl, combine 3 tablespoons hot sauce, the melted butter, and 1 teaspoon of ranch seasoning.

Cut the cooked chicken into ½-inch pieces and toss them in the hot sauce mixture until evenly coated.

Cook the Macaroni

In a 12-inch skillet that’s broiler-safe, bring the water and milk to a boil over medium-high heat.

Add the macaroni, reduce the heat to medium-low, cover, and cook until al dente, approximately 5 minutes, stirring once halfway through.

Incorporate the Cheese

Stir in the shredded American cheese, 1 tablespoon of hot sauce, and the remaining teaspoon of ranch seasoning.

Continue stirring until the cheese melts, about 2 minutes.

Remove from heat and mix in the shredded cheddar cheese until it is fully melted, which should take about 2 more minutes.

Broil and Finish

Turn on the broiler.

Evenly spread the chicken pieces over the macaroni and broil until the top is lightly browned, around 3 minutes.

Drizzle with the remaining 1 tablespoon of hot sauce and sprinkle with the thinly sliced scallions.

Serve immediately for best results.

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Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac and Cheese with creamy, tangy cheese sauce and a spicy kick from hot sauce, complemented by tender chicken pieces and a touch of scallion freshness.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

• ▢ 12 ounces frozen breaded chicken tenders cooked
• ▢ 4 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce
• ▢ 3 tablespoons unsalted butter melted
• ▢ 2 teaspoons ranch seasoning mix divided
• ▢ 1.5 cups water
• ▢ 1 cup whole milk
• ▢ 2 cups elbow macaroni
• ▢ 1.5 cups shredded American cheese
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 2 scallions thinly sliced

Instructions

• Preheat oven to 425°F; bake chicken on a rimmed baking sheet for 20 minutes.
• Mix 2 tablespoons hot sauce, melted butter, and 1 teaspoon ranch seasoning in a bowl.
• Cut chicken into ½-inch pieces and coat in hot sauce mixture.
• In a 12-inch broiler-safe skillet, bring 1¾ cups water and 1 cup milk to a boil over medium-high heat.
• Stir in macaroni, reduce heat to medium-low, cover, and cook for 5 minutes, stirring once.
• Stir in American cheese, 1 tablespoon hot sauce, and 1 teaspoon ranch seasoning until cheese melts, about 2 minutes.
• Remove from heat, stir in cheddar cheese until melted, about 2 minutes.
• Heat broiler; evenly distribute chicken over macaroni and broil for 3 minutes.
• Drizzle with 2 tablespoons hot sauce, sprinkle with scallions, and serve immediately.