Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients:

• 8 ounces elbow pasta
• 1/4 cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• salt and black pepper, to taste
• 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
• 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
• 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
• 2 ounces Camembert cheese, rind removed and cut into small chunks
• 1 ounce (2 slices) white American cheese, finely chopped
• 1/4 cup Panko bread crumbs

Directions:

1. Place an oven rack in the top half of the oven. Bring a large pot of salted water to a rolling boil.
2. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
3. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
4. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Sowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
5. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.