Buffalo Ranch Mac And Cheese #Rsc - cooking recipe

Ingredients

1/2 lb elbow macaroni
1/4 cup hot sauce
4 tablespoons butter
1 minced shallot
2 eggs
1/2 cup Hidden Valley® Original Ranch® Dressing
2/3 cup milk
1 cup shredded sharp cheddar cheese
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Cook pasta in a large pot of boiling salted water until al dente.
Drain pasta.
While pasta is draining, return pot to stove top, melt butter, and sautee minced shallots for 2 minutes over medium-low heat.
Add hot sauce and stir.
Toss the cooked pasta back in and evenly coat with butter, hot sauce, and shallots.
Remove from heat and let cool.
While the pasta is cooling, whisk together eggs, milk, salt, pepper, and Hidden Valley Original Ranch.
Pour the mixture over the cooled pasta and add the shredded sharp cheddar cheese.
Stir and combine everything evenly.
Pour into a buttered 8x8 baking dish.
Mix the grated parmesan and breadcrumbs together.
Sprinkle an even layer over the top of the pasta.
Garnish with a few splashes of hot sauce.
Bake in a 350 degree oven for 20-25 min or until top is golden brown.
Enjoy!