Buffalo Mac And Cheese
An addictive blend of buffalo sauce and creamy cheese that brings a twist to traditional mac and cheese, perfect for weeknight dinners or game-day gatherings.
Ingredients
Pasta
- 8 oz elbow macaroni Use a brand that holds its shape.
Cheeses
- 2 cups shredded cheddar cheese Freshly shredded cheese melts more smoothly.
- 1 cup cream cheese Full-fat cream cheese is best for texture.
Sauce
- 1/2 cup buffalo sauce Choose a sauce you love on wings.
- 1/4 cup milk Adjust for consistency.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste Salt and pepper
Topping
- 1/2 cup breadcrumbs Panko gives a lighter crunch.
- 2 tbsp butter Melted for mixing with breadcrumbs.
Instructions
Preparation
- Bring a large pot of well-salted water to a boil and cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
Sauce Preparation
- In a large saucepan over medium heat, melt the butter and add the cream cheese, buffalo sauce, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir constantly until everything melts into a smooth sauce.
Combining
- Add the cooked macaroni and shredded cheddar to the saucepan, folding gently until coated. Adjust seasoning as needed.
Baking
- Transfer the mac and cheese to a baking dish and scatter breadcrumbs on top. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until breadcrumbs are golden brown.
Serving
- Let cool for 5 minutes before serving. Serve immediately.
Notes
This recipe can be made ahead. Assemble up to baking, cover, and refrigerate for up to 24 hours.