This paragraph is used to check browser font size. If the font size is 25px or greater, the browser will apply a large font size class to the body.
Frank's Classic Buffalo Chicken Mac and Cheese
By: Schwartz UK
March 11, 2026
In just 30 minutes, you'll be ready to dig into a creamy, delicious bowl of buffalo chicken mac and cheese. Our recipe features a scrumptious blend of cheese, chicken and Franks RedHot® sauce, and a sprinkle of green onions and blue cheese for additional flavor. It's the perfect dish for Game Day and easy enough for any day!
Ingredients
1 pound (16 ounces) elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups milk
4 cups shredded Cheddar cheese
1/2 cup plus 2 tablespoons Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
2 cups chopped cooked chicken
3 stalks celery, diced
1/4 cup thinly sliced green onion, optional
1/2 cup crumbled blue cheese, optional
Nutrition Information
(per serving)
In just 30 minutes, you'll be ready to dig into a creamy, delicious bowl of buffalo chicken mac and cheese. Our recipe features a scrumptious blend of cheese, chicken and Franks RedHot® sauce, and a sprinkle of green onions and blue cheese for additional flavor. It's the perfect dish for Game Day and easy enough for any day!
Instructions
"
Instructions
PREHEAT oven to 350F. Spray a 13x9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time. Drain well.
MEANWHILE, melt butter in 3-quart saucepan 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 1/2 cup of the RedHot Sauce; stir until cheese is melted and mixture is smooth.
ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well.
POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.
DRIZZLE top with remaining 2 tablespoons RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.
