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Frank's® RedHot®



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Servings: 10


  • 1 lb. Dry shell or twist pasta
  • 1 1/2 cups Shredded cheddar cheese
  • 1 1/2 cups Shredded Swiss cheese
  • 1 1/2 cups Shredded jack cheese
  • 3 cups Prepared white cream sauce
  • 1 cup Diced smoked sausage
  • 5 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/2 cup Half and half
  • 2 cups FRENCH'S® French Fried Onions, divided


  • 1. Cook pasta to al dente. While pasta is cooking combine the cheddar, Swiss and Jack cheeses. Set aside. Drain pasta and combine with white sauce, 2 cups cheese mixture, sausage, RedHot, half and half and 1 cup fried onions. Place in 1/2 hotel pan and sprinkle with remaining 1 cup onions and cover onions with remaining cheese. Bake until golden and bubbly.