Classic comfort food jazzed up with the addition of crunchy fried onions, bacon, peppers and Frank’s RedHot Sauce
Ingredients
Serves 16
5 pounds Dry elbow macaroni
4 tbsps Unsalted butter
8 oz Button mushrooms, sliced
8 oz Green peppers, diced ¼” (6 mm)
1 pounds Sliced bacon
4 cups White Cheddar cheese sauce, prepared
1 1/2 cups Frank’s RedHot Buffalo Wing Sauce
1 pounds French’s French Fried Onions, crushed
8 oz Parmesan cheese, grated
1 pounds Old cheddar cheese, grated
Procedure
Sauté sliced mushrooms and diced green peppers in hot pan with butter for 3 to 4 minutes, reserve.
Fry bacon in 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 Wing Sauce, simmer for 2 minutes.
Combine Frank’s Buffalo Wing cheese sauce mix, sautéed mushrooms and green peppers, cooked pasta and bacon bits. Mix until well blended and place into oven safe dish.
Top pasta with crushed French’s French Fried Onions, 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).
