buffalo macaroni and cheese recipe

Written ByJenny Smyth Posted on
buffalo macaroni and cheese recipe
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The Best buffalo macaroni and cheese recipe

I’ve been making buffalo macaroni and cheese for years, and it’s always a hit with my family. The dish is a classic American comfort food that originated in the northeastern United States, where buffalo chicken wings were invented.

The original recipe consisted of macaroni pasta, cheese sauce, and hot sauce, but over time, variations have emerged with different flavor profiles and ingredients. As a home cook, I appreciate how easy it is to customize the recipe to suit my family’s tastes.

My kids love the creamy texture and the way the cheese sauce coats their tongues. I love that it’s a relatively quick and easy meal to prepare on weeknights when we’re all busy.

It’s also a great option for potlucks or casual gatherings because everyone loves macaroni and cheese. The addition of buffalo sauce adds an extra layer of flavor that takes the dish from ordinary to extraordinary.

In fact, I often joke that buffalo macaroni and cheese is the perfect excuse to get out of cooking something more complicated on a busy day. My family has even started requesting it for special occasions like birthday parties or holiday meals.

I’ve experimented with various types of pasta, from elbow macaroni to shells, but traditional elbow macaroni remains our favorite. The key to making this dish is in the technique – you want to create a smooth, creamy sauce without overcooking the pasta or cheese.

Buffalo Macaroni and Cheese

Buffalo Macaroni and Cheese

4.9 from 1860 votes

A spicy twist on classic mac and cheese, this dish combines creamy cheddar sauce with tangy buffalo hot sauce. Tender elbow macaroni is baked until bubbly and golden, with a crunchy panko topping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup buffalo hot sauce (such as Frank’s RedHot)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup crumbled blue cheese (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon salt and the elbow macaroni.
3Cook until al dente, about 7 to 8 minutes, then drain in a colander and set aside.
4In a large saucepan over medium heat, melt 4 tablespoons of butter.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is golden and bubbly.
6Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps, and bring to a gentle simmer over medium heat.
7Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
8Stir in the buffalo hot sauce, garlic powder, 1/2 teaspoon salt, and black pepper, then remove from heat.
9The sauce should be thick and creamy.
10Combine the cooked macaroni with the cheese sauce in the saucepan, stirring until every piece is coated.
11Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
12In a small bowl, mix the panko breadcrumbs with 2 tablespoons melted butter until moistened, then sprinkle over the macaroni along with crumbled blue cheese if using.
13Bake uncovered for 20 to 25 minutes, until the top is golden brown and the sauce is bubbly around the edges.
14Let rest for 5 minutes before serving to allow the dish to set slightly.

🔧Equipment

Large pot
Colander
Large saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For extra heat, add more buffalo sauce to taste or serve with additional hot sauce on the side. You can substitute panko with crushed cornflakes for a different crunch.

Watch Video Of How Buffalo Macaroni and Cheese Works

This buffalo macaroni and cheese recipe has become a staple in my household due to its adaptability and ease of preparation. It’s perfect for weeknight dinners or special occasions alike.

One of the best things about this recipe is its versatility – whether you’re serving it at home or taking it to a potluck event. When reheating leftovers, I recommend adding a splash of milk or cream to restore the creamy texture lost during refrigeration.

❓ Frequently Asked Questions About Buffalo Macaroni and Cheese

Q: What type of pasta is best for buffalo macaroni and cheese?

The classic choice is elbow macaroni, but feel free to experiment with other shapes like shells or cavatappi.

Q: Can I use different types of cheese?

Yes, you can mix and match various cheeses like cheddar, mozzarella, or parmesan to create your desired flavor profile.

Q: How do I make buffalo sauce from scratch?

Combine hot sauce (like Frank’s RedHot), melted butter, garlic powder, onion powder, salt, and pepper for a delicious homemade buffalo sauce.

Q: Can I add other ingredients like cooked chicken or bacon?

Absolutely! Adding protein-rich ingredients like cooked chicken or crispy bacon takes this dish from comforting to satisfying.

Q: How do I store leftover buffalo macaroni and cheese?

You can refrigerate it for up to 3 days or freeze it for up to 2 months; reheat when you’re ready for another delicious meal.

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