The perfect blend of spicy and cheesy, this mac and cheese dish will be sure to please everyone in the family. Feel free to adjust the “hot” factor by adding more or less hot sauce.
8 ounces uncooked elbow macaroni
2 slices bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped celery
1/3 cup Frank’s Red Hot sauce
1 tablespoon canola oil
1 tablespoon all-purpose flour
1-1/2 cups milk
1/3 cup condensed cream of chicken soup, undiluted
3/4 cup Kraft shredded cheese blend (cheddar & mozzarella work well)
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon salt
3/4 cup Kraft shredded cheddar cheese
Cook pasta according to package directions, omitting salt and fat; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside.
Increase heat to medium-high. Add chicken to drippings in pan; sauté about 5 minutes, then add onion, celery, and hot sauce. Continue to sauté for another 3-4 minutes.
Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly.
Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick.
Remove from heat; let stand 4 minutes or until sauce cools slightly. Add cheese blend, onion powder, garlic powder, chili powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken. Add additional hot sauce, if desired.
Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and cheddar cheese. Broil 3-5 minutes or until cheese melts.
25 minutes (including stove top)
5 minutes (broil time)
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