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.


  •  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.