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.
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.