Description
A comforting dish that combines the fiery kick of buffalo wings with creamy, gooey mac and cheese.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup blue cheese crumbles (optional)
- 1/2 cup deli American cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup Frank’s RedHot sauce
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 2 minutes.
- Gradually whisk in warm milk and cook until the mixture thickens.
- Add the cheeses (cheddar, mozzarella, blue cheese, and American) to the sauce and stir until melted and smooth.
- Mix in the Frank’s RedHot sauce and season with salt and pepper.
- Combine the cooked macaroni with the cheese sauce.
- Transfer to a baking dish, top with panko breadcrumbs mixed with melted butter.
- Bake at 350°F (175°C) for about 20 minutes until the top is golden brown.
- For a darker crust, broil for additional 1 minute if desired.
- Serve warm and enjoy!
Notes
For leftover Buffalo Chicken Mac and Cheese, try making deep-fried mac bites or a grilled cheese sandwich for a delicious twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg