Buffalo mac and cheese is a spicy twist on the dish you love. A creamy sauce coats the pasta, with a crunchy topping for added texture. Get the recipe now.
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter, divided, plus more to grease the dish
- 2 tablespoons all purpose flour
- 2 1/2 cups half and half
- 3/4 cup Frank’s Hot Sauce or to taste, room temperature
- 2 teaspoons dry mustard powder
- 1 pound shredded sharp cheddar cheese
- 8 ounces shredded pepper jack cheese
- 2/3 cup sour cream, room temperature
- 1 cup panko breadcrumbs
- Bring a large pot of salted water to a boil and cook macaroni until al dente. Drain. Set the pot aside for later use.
- Preheat oven to 350˚F and butter a 9×13” casserole dish.
- In a small saucepan, warm half and half over medium-low heat.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the flour and whisk until smooth. Continue to cook to make a roux, until thickened and bubbling. This will take about 2 more minutes.
- Whisk in the mustard powder. Slowly whisk in the half and half and hot sauce, until well-combined. I like things a little more on the spicy side, so I used a full cup of hot sauce. Continue to stir until thick, about 2 minutes.
- Add the cheeses and whisk in the sour cream. Stir until smooth. Remove from heat.
- Add cooked pasta back to the empty stock pot. Pour in the cheese sauce and stir to combine. Pour the macaroni and cheese into the buttered casserole dish.
- Melt the remaining 2 tablespoons of butter in the microwave. Stir in the breadcrumbs. Sprinkle over top of the macaroni.
- Cover with foil and bake until bubbly, about 20 minutes. Remove foil and return to the oven under broiler set to high. Broil until the top is golden brown and bubbly, about 1-2 minutes. Remove from oven and let rest for 10 minutes before serving.
Keywords: macaroni and cheese, Buffalo, side dish, game day, cheese