Ingredients
12 ounces precooked frozen breaded chicken tenders
6 tbsps Hot sauce
2 tbsps unsalted butter, melted
1 tbsp ranch dressing, divided
1 3/4 cups water
1 cup whole milk
8 ounces elbow macaroni
6 ounces Americsn cheese (1.5 cups), chopped
6 ounces sharp cheddar sheese(1.5 cups) shredded
2 scallion, sliced thin
Directions
Adjust oven rach 6 inches from broiler and heat oven to 425°. Bake chicken on rimmed baking sheet until heated through, about 20 minutes.
Combine 2 tablespoons hot sauce, melted butter and 1 teaspoon ranch seasoning in bowl. Cut chicken into 1/2" pieces. Add chicken to bowl with hot sauce mixture and toss to coat.
Meanwhile, bring water and milk to boil in 12"broiler safe skillet over medium-high heat. Stir in macaroni and reduce heat to medium-low. Cover and cook until al dente, about 5 minutes, stirring halfway thru cooking.
Stir in American cheese, 2 tbsps hot sauce and remaining 2 teaspoons remaining ranch seasoning until cheese is melted, about 2 minutes. Off heat, stir in cheddar until melted, about two minutes.
Heat broiler. Scatter chicken over macaroni and broil until lightly browned, about 3 minutes. Drizzle with remaining hot sauce and sprinkle with scallions.
Description
This has just about the right amount of heat and it is the best mac and cheese ever.
Servings
Not too many - it gets devoured!
Notes
I made this to bring to the home of an ill friend so that is why it is in a foil pan. Mac and Cheese is not something we make and eat on a regular basis, but, after tasting this, I didn't want to give it away. I doubled the recipe as I knew that we were feeding two healthy young adults.
Source
I have to admit that I cannot find the source. I have the "pull out card" from the magazine which has no designation on it. I have searched online to the magazines that we receive and have searched by ingredients and cannot find the original recipe so that I can give due credit to the source.
Comments