Buffalo Mac and Cheese

Ingredients

• 1 pound (16 ounces) uncooked elbow macaroni
• 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, divided
• 1/2 cup all-purpose flour
• 4 cups milk
• 4 cups shredded Cheddar cheese
• 1/3 cup shredded Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1/2 cup Frank's RedHot® Buffalo Seasoned Coatings Mix
• Ranch dressing or blue cheese crumbles

directions

1. PREHEAT oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package for al dente pasta. Drain well.
2. MEANWHILE, melt 1/2 cup (1 stick) of the butter in 6- to 8-quart saucepan or Dutch oven 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 RedHot Sauce, stirring until cheese is melted and mixture is smooth.
3. GENTLY stir in cooked macaroni, mixing just until evenly coated. Pour mac and cheese mixture into prepared baking dish.
4. MICROWAVE remaining 1 tablespoon butter in small microwave-safe bowl on HIGH 30 seconds, or until melted. Stir in RedHot Coating Mix until well blended. Sprinkle mixture evenly over mac and cheese.
5. BAKE, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving. Drizzle with ranch dressing or sprinkle with blue cheese crumbles to serve.
   
   Test Kitchen Tip: For Buffalo Chicken Mac and Cheese, add 2 cups chopped or shredded cooked chicken when adding the cooked macaroni to the cheese sauce. Continue as directed.