Buffalo Mac and Cheese

PinExt Buffalo Mac and Cheese

Can it get any better than Mac and cheese with Buffalo Sauce?  Not in my book.  Even without the sauce this mac and cheese is beyond good, but with the sauce, it’s out of this world good. Although come to think of it, I could put hot sauce on just about anything and think it tasted better. There’s nothing to fear if you’re not a fan of spicy food – this mac and cheese is very mild.  So much so that if you normally order your wings “hot”, you’ll probably want to add even more hot sauce to the mix.  I really like the crunch of the breadcrumbs on top, but if you don’t have them on hand it would just fine to leave them off.  Because this is so rich and filling, it works equally well as a main dish or a side.

This is the perfect thing to serve if you’re having friends over to watch football, or to take to a pot luck.  It makes a huge amount, so feeding a crowd is no problem.  Go ahead and take a copy of the recipe with you though, because you’ll be asked for it!

buffalo+mac+and+cheese Buffalo Mac and Cheese
Buffalo Mac and Cheese
serves 8 as a main dish
6 tablespoons unsalted butter, plus more for the dish
salt
1 pound macaroni
3/4 cup Frank’s Hot Sauce (I used 1 cup)
2 tablespoons all purpose flour
2 teaspoons dry mustard
2 1/2 cups half and half
1 pound sharp cheddar cheese, cut into small cubes
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup blue cheese crumbles (optional)
Preheat oven to 350 degrees and butter a large casserole dish (9×13 is recommended).  
Bring a large pot of salted water to a boil and cook macaroni until al dente.  Drain.
Melt 2 tablespoons butter in a medium saucepan over medium heat.  Stir in the flour and mustard and whisk until smooth.  Whisk in the half and half, and the hot sauce.  Stir until thick, about 2 minutes.  Add the cheeses and whisk in the sour cream.  Stir until smooth.  Remove from heat.  
Spread macaroni in the baking dish.  Pour the cheese sauce evenly over the top.  
Melt the remaining 2 tablespoons of butter in the microwave.  Stir in the panko and the blue cheese if using.  Sprinkle over top of macaroni.  Bake until bubbly, about 30 minutes.  Let rest for 10 minutes before serving.  
adapted from Food Network Magazine
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