Buffalo-Ranch Macaroni & Cheese

1 14.5-oz. package dried multigrain rotini pasta

1 c. shredded carrot and/or thinly sliced celery

1/2 c. to 1 c. cayenne pepper sauce (such as Frank's Red Hot)

1 1-oz. envelope ranch dry salad dressing mix

4 c. water

8 oz. sliced American cheese (10-11 slices), torn into bite-sized pieces

Milk (optional)

In a 3.5 qt. or 4 qt. slow cooker, combine pasta, carrot and/or celery, cayenne pepper sauce, and ranch dressing mix. Add water and stir to combine.

Cover and cook on high for 2 hours (pasta should absorb all the liquid by this time). Top with cheese; do not stir. Cover and cook 5 min. more. Stir gently to combine. If desired, add milk to reach desired creaminess.

Makes 8 servings.

Adapted from Southern Living Slow Cooker Favorites, vol. 5, p. 22.