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November 5, 2012 4 for 20 (Food & Beverage), Drinks, Featured, Food, GCMAGTV, Recipes 4-for-20: Buffalo Chicken Mac ‘N Cheese When I hear the words ‘comfort food,’ macaroni and cheese is one of the tastiest dishes that I think of. It’s a food that warms you, reverts you back to childhood, and even consoles you. There’s nothing like good macaroni and cheese, but with this dish I take it to the next level, and so can you. 4 for 20$ season 2 episode 2 from Michael Bee on Vimeo. This recipe will make four to six servings. Ingredients: 10 oz of chopped, cooked boneless skinless chicken tenderloin 16 oz. jar of classic Ragu alfredo 16 oz. block of Ragu cheddar cheese 8 oz. of crumbled blue cheese 3 tsp. of Franks RedHot Sauce 2 cups of diced celery 1 cup of diced onion 1 lb. cooked al dente cooked macaroni 8 oz bag of shredded cheddar Preparation: Preheat oven to 350 degrees. While oven is heating, prepare other ingredients. In a medium saucepan, combine alfredo sauce, cheddar cheese and heat over medium heat until smooth and creamy, stirring constantly. Once sauce is smooth and creamy, add hot sauce, 4 oz of blue cheese crumbles, celery and onions. Stir until melted and hot. Place pasta and chicken in lightly sprayed 13 x 9 inch baking dish. Pour and stir in cheese mixture over pasta and chicken and top with shredded cheese, bake for 25-30 minutes uncovered until bubbly. Remove from oven and top with rest of blue cheese crumbles as garnish and serve.