Franks Red Hot Buffalo Mac And Cheese Recipes

BUFFALO CHICKEN MAC AND CHEESE

Buffalo Chicken Mac and Cheese image

I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.

Provided by Matt R

Categories Main Dish Recipes Pasta Chicken

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package elbow macaroni
1 rotisserie-roasted chicken
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 pinch ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
½ cup hot sauce (such as Frank's® Redhot®), or more to taste
½ cup crumbled gorgonzola cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g

BUFFALO MAC 'N' CHEESE RECIPE BY TASTY

Buffalo Mac 'N' Cheese Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, all purpose flour, whole milk, shredded mild cheddar cheese, kosher salt, macaroni, shredded sharp cheddar cheese, shredded rotisserie chicken, Frank's® RedHot® Buffalo Wings Sauce, celery, ranch dressing, crumbled blue cheese, red onion, scallion

Provided by Frank's RedHot

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

nonstick cooking spray, for greasing
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 ½ cups whole milk
2 cups shredded mild cheddar cheese
1 teaspoon kosher salt
4 ½ cups macaroni, cooked for 2 minutes less than the package instructs
2 cups shredded sharp cheddar cheese
4 cups shredded rotisserie chicken
½ cup Frank's® RedHot® Buffalo Wings Sauce, plus more for serving
2 stalks celery
2 tablespoons ranch dressing
⅓ cup crumbled blue cheese
¼ cup red onion, finely diced
¼ cup scallion, sliced, green part only

Steps:

Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
In a medium bowl, mix together the shredded rotisserie chicken and Frank's® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
Bake the mac and cheese for 30-35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
Drizzle the mac and cheese with more Frank's® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
Enjoy!

Nutrition Facts : Calories 1068 calories, Carbohydrate 92 grams, Fat 47 grams, Fiber 3 grams, Protein 65 grams, Sugar 7 grams

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