Buffalo Chicken Mac n Cheese by
Source: http://www.franksredhot.com/recipes/ultimate-buffalo-chicken-mac-and-cheese-RE1882
Ingredients
8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked)
1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained
1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup
1 cup milk
8 oz. VELVEETA® pasteurized processed cheese, cubed
1 cup (4oz.) shredded Cheddar cheese
1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce
Instructions
COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.
HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.
POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
BAKE at 350°F for 30 min. or until hot and bubbly.
HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.
POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.
BAKE at 350°F for 30 min. or until hot and bubbly.
Servings: 6