Description
A recipe for creamy macaroni and cheese mixed with spicy buffalo sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup hot sauce (like Frank’s RedHot)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 1/2 cup cooked, shredded chicken (optional)
Instructions
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the salt, black pepper, paprika, and cayenne pepper.
- Add the hot sauce and stir to combine.
- Add the shredded cheddar, Monterey Jack, and cream cheese to the sauce. Stir until all the cheese is melted and the sauce is smooth.
- If using, stir in the shredded chicken.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Serve immediately.
Notes
- For a baked version, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 375 degrees F for 15 minutes until golden brown.
- Adjust the amount of hot sauce to control the spice level.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 850
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
- Cholesterol: 110
Keywords: buffalo mac and cheese, spicy mac and cheese, macaroni and cheese recipe, comfort food, cheesy pasta