Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

1/2 pound of medium short cut pasta (elbows, shells)

3 cups of cooked shredded or chopped chicken

8 ounces of Velveeta cheese, cubed

1 (10.75 ounce) condensed Cheddar cheese soup

1 cup of milk

1 cup of shredded sharp cheddar cheese

1 (3/4 ounce) packet of Ranch Dressing and Dip Mix (like Hidden Valley)

1/8 to 1/2 cup of hot sauce, or to taste

Preheat oven to 350 degrees F. Butter a 2 quart casserole dish; set aside. Add pasta to boiling salted water, cook to al dente; drain well and add to casserole dish. Stir in chicken.  Heat the Velveeta and soup together until cheese is melted. Blend in the cheddar cheese and milk. Stir in the Ranch dressing mix and hot sauce; pour over chicken and pasta and stir. Bake, uncovered, at 350 degrees F for 30 to 35 minutes, or until heated through and bubbly.  Cook's Notes: I use 1/4 cup of hot sauce which leaves a nice, pleasant burn on the tongue and is plenty of heat for me. You may want it with more or less fire. May also substitute drained, canned chicken - you'll want a larger sized can of a good quality chicken, two is even better, or substitute chicken you've pulled from a rotisserie chicken. Top with buttered bread crumbs and crumbled bleu cheese on top, rather than green onion and bacon.