Wisconsin Mac & Cheese with parmesan chicken, Frank’s RedHot® Buffalo Wings Sauce, parmesan  and green onions.

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly. Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5 minutes.

Make the Cheese Sauce

Remove the pot from heat and stir in the sharp cheddar cheese and grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Add Cheeses

Add the cooked macaroni, shredded chicken, and Frank’s RedHot® Buffalo Wings Sauce to the cheese sauce. Stir until everything is well combined.

Combine Ingredients

Transfer the Buffalo Chicken Mac to a serving dish and garnish with sliced green onions. Serve warm.

Serve

elbow macaroni

buffalo chicken mac

Recipe information

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