Get Super Bowl Ready With This Canadian NFL Player’s Go-To Recipe 

Excited for the Super Bowl, but the pressure of hosting is weighing you down? Here is a recipe that is sure to score you a win amongst the crowd! Food and football are two of Neville Gallimore’s—Ottawa-native and defensive tackle for the Dallas Cowboys—most cherished past times. With Super Bowl Sunday just around the corner, he’s sharing his favourite Classic Buffalo Chicken Mac and Cheese with his fellow Canadians to try—a recipe he swears by for game season. —Vita Daily

Neville’s Favourite Buffalo Chicken Mac ‘N’ Cheese

This quick and easy recipe features a game-winning combination of cheese, chicken and Franks RedHot sauce and as a bonus, is ready in just 30 minutes so you can satiate your hungry fans while enjoying the game yourself.

• 1 pound (16 ounces/450 grams) elbow macaroni
• 1/2 cup (125 milliliters) unsalted butter
• 1/2 cup (125 milliliters) all-purpose flour
• 4 cups (1 liter) milk
• 4 cups (1 liter) shredded Cheddar cheese
• 1/2 cup (125 milliliters) plus 2 tablespoons (30 ml) Frank’s RedHot® Original Cayenne Pepper Sauce, divided
• 2 cups (500 milliliters) chopped cooked chicken
• 3 stalks celery, thinly sliced
• 1/4 cup (60 milliliters) thinly sliced green onion, optional
• 1/2 cup crumbled blue cheese, optional

1. PREHEAT oven to 350°F (176°C). Spray a 13×9-inch (23×33-cm) baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time. Drain well.
2. MEANWHILE, melt butter in 3-quart (3 L) saucepan on low heat. Whisk in flour; cook and stir until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheese and 1/2 cup (125ml) of the RedHot Sauce; stir until cheese is melted and mixture is smooth.
3. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well. Pour macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired.
4. DRIZZLE top with remaining 2 tablespoons (30 ml) RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.