Classic stovetop mac and cheese is finished with a crunchy, browned topping of breadcrumbs, butter, and the savory, cheesy Buffalo-style taste of Frank’s RedHot® Small Batch Cheesy Buffalo seasoning.
Ingredients
1/2 pound (8 ounces) Elbow Pasta, Prepared
1 tbsp Butter
1 tbsp Flour
1 cup Sharp Cheddar Cheese, Shredded
1 cup Velveeta, Cut into Cubes
1 cup Milk
1 tbsp Frank’s RedHot® Cheesy Buffalo Seasoning
Topping
1/2 cup Panko Breadcrumbs, Plain
2 tsps Frank’s RedHot® Cheesy Buffalo Seasoning
1/2 tbsp Butter
Procedure
Prep
1. Heat 1 tablespoon of butter and whisk in flour to make a roux. Continue stirring until thick paste forms.
2. Add 1 tablespoon Frank’s Cheesy Buffalo Seasoning and stir until no lumps. Stir in milk, shredded cheddar cheese and Velveeta.
3. In a baking dish, combine pasta with cheese sauce. Hold warm until service.
4. In a small bowl combine panko, 2 teaspoons of Frank’s Cheesy Buffalo Seasoning and 1/2 tablespoon of butter. Hold for service.
Service
1. Top macaroni and cheese with Cheesy Buffalo breadcrumbs. Bake at 350°F for 10-15 minutes, until the mac and cheese is hot and the top is golden brown. Serve immediately.
Serves 2
