Bring 6 cups (1.5 l) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add 4 tablespoons of butter, the milk, and cheese sauce mix and stir well until creamy. Remove the pot from the heat.
Melt the remaining tablespoon of butter in a medium skillet over medium heat, then add the red onion, salt, cayenne, and shredded chicken. Sauté for 1–2 minutes, or until the onion is just starting to get tender and the chicken is heated through. Mix the chicken mixture into the mac and cheese.
Transfer the mac and cheese to a serving bowl and drizzle the Kraft® Ranch Dressing and Cholula® Hot Sauce on top, then garnish with the sliced green onion. Serve warm.
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