A hot, comforting dish that guests won’t get enough of, your adult menu deserves this Red Hot new Buffalo Mac ‘n’ Cheese recipe!
Classic comfort food jazzed up with the addition of crunchy fried onions, bacon, peppers, and Frank’s RedHot® Sauce.
Ingredients (serves 16)
5 lb dry elbow macaroni
4 Tbsp unsalted butter
8 oz button mushrooms, sliced
8 oz green peppers, diced ¼ inch (6 mm)
1 lb sliced bacon
4 cups white cheddar cheese sauce, prepared
1 ½ cups Frank’s RedHot® Buffalo Wings Sauce
1 lb French’s® Fried Onion Crunchy Toppers, crushed
8 oz parmesan cheese, grated
1 lb old cheddar cheese, grated
Sauté sliced mushrooms and diced green peppers in a hot pan with butter for 3 to 4 minutes, reserve.
Fry bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. Reserve.
Cook macaroni until still slightly firm. Drain and set aside.
Combine white cheddar cheese sauce and Frank’s RedHot® Buffalo Wings Sauce, simmer for 2 minutes.
Combine Frank’s RedHot® Buffalo Wings cheese sauce mix, sautéed mushrooms and green peppers, cooked pasta, and bacon bits. Mix until well-blended and place into an oven-safe dish.
Top pasta with crushed French’s® Fried Onion Crunchy Toppers, parmesan cheese, and cheddar cheese.
Place in oven at 375°F (190°F) for 15 to 20 minutes or until golden brown and internal temperature is above 165°F (74°C).