Buffalo Mac And Cheese
Highlighted under: Globetrotter Food Guide
You ever crave that gooey, cheesy goodness but want a little kick? This Buffalo Mac and Cheese hits all the right spots! It’s super easy to make and budget-friendly too, running about $8 for the whole dish. I whip this up when I’m looking for something fun and comforting that doesn’t take all night to prepare. Trust me, it’s everything you want in mac and cheese, plus the bold flavor of buffalo sauce that just makes it extra fun.
While making this Buffalo Mac and Cheese, I tried to find a balance between spicy and creamy. Honestly, the first batch I made was way too hot because I got a little carried away with the buffalo sauce. Now I know to start with just a few tablespoons and taste as I go. That’s the fun part, right?
This dish is a crowd-pleaser, especially if you're hosting friends for a game night or just looking for a cozy dinner at home. The blend of sharp cheddar with the tangy buffalo sauce really does make it feel like a treat. Just a tip, when you mix in the cheese, stir it quickly to get it all melty without clumping!
Why This Works So Well
- Cream cheese makes it creamier than traditional recipes
- You can easily adjust the spice level to your taste
- It comes together in about 40 minutes for a delicious dish
What to Know Before Making Buffalo Mac And Cheese
This Buffalo Mac and Cheese is a fun twist on the classic. The cream cheese really smooths out the texture, so the sauce is ultra creamy. If you’ve never added cream cheese before, give it a try; you might be surprised how much it transforms the dish. You can also play with the types of cheese you use. I often mix in some Monterey Jack or Gouda if I have them on hand.
If you like your mac and cheese spicier, don’t hesitate to add extra buffalo sauce. Start with a little and taste test as you go. It’s always easier to add more spice than to dial it back, right? Oh, and I should mention, cooking the pasta until it's just al dente really helps it hold its shape once mixed with the sauce.
Ingredients
Gather these ingredients to get started:
Ingredients
- 8 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup cream cheese, softened (I use Philadelphia)
- 1/2 cup milk
- 1/2 cup buffalo sauce (Frank's RedHot is my go-to)
- 1/4 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
These ingredients will make your mac creamy and spicy!
Instructions
Here's how to make it:
Cook the Pasta
Start by boiling a big pot of salted water, and add in the elbow macaroni. Cook according to the package instructions until al dente, usually about 8 minutes. Once it's ready, drain the pasta and set it aside.
Make the Cheese Sauce
In the same pot, melt the butter over medium heat. Add in the cream cheese and whisk until it's all melted and smooth. Slowly pour in the milk while whisking to combine. Stir in the buffalo sauce, garlic powder, salt, and pepper, and let it simmer for a few minutes.
Add the Cheese
Now for the fun part! Gradually mix in the cheddar cheese and Parmesan, stirring until it's all melted and creamy. If the sauce is too thick, add a bit more milk until you get the consistency you like.
Combine with Pasta
Fold in the cooked macaroni until it's all coated in that cheesy goodness. Keep stirring here or it'll stick to the bottom of the pot. Taste it and adjust the buffalo sauce if you want it spicier.
Serve It Up
Dish it out into bowls or a big serving dish. I like to drizzle a little extra buffalo sauce on top and sprinkle some more cheese if I'm feeling extra cheesy.
Get ready for a crowd favorite!
Pro Tips
- If you want a crispy topping, throw some breadcrumbs mixed with a bit of melted butter on top and broil for a few minutes.
- Don’t be afraid to mix in some cooked chicken or veggies to make it a full meal.
- For a milder version, use half the buffalo sauce and add more cheese to balance it out.
Buffalo Mac And Cheese Leftovers Plan
Honestly, if you have leftovers, that's awesome because this dish stores pretty well. Just pop it in an airtight container in the fridge and it should be good for about three to four days. When you’re ready to reheat, I recommend adding a splash of milk and giving it a good stir in the microwave or on the stove to bring back some creaminess.
You could also turn those leftovers into something new! Try adding cooked chicken or veggies to the mix. Just toss everything in a baking dish, top with a bit more cheese, and throw it in the oven until it’s hot and bubbly. It’ll feel like a whole new meal!
Dietary Swaps
If you’re looking to lighten things up a bit, you can swap in low-fat cream cheese and cheese blends. Trust me, it still tastes great without all the calories. For a gluten-free twist, just use gluten-free elbow macaroni; it cooks similarly, so you shouldn’t have much trouble.
For those avoiding dairy, there are some excellent dairy-free cheese options available now that melt well. Just keep an eye on the sauce as it might need a little tweaking with seasonings since some dairy alternatives can taste a bit different. Honestly, I hardly notice a difference when I use them, especially with buffalo sauce mixed in.
Questions About Recipes
→ Can I use gluten-free pasta?
Absolutely! Just cook it according to the package instructions, and it should work just fine.
→ Is this mac and cheese better baked?
Honestly, I skip baking most of the time. It's so creamy straight off the stove! But if you like a baked version, go for it – just top with breadcrumbs and bake at 350°F until golden.
→ What if I don’t have sharp cheddar?
You can mix it up! Mild cheddar works, or even a blend of cheeses like mozzarella and gouda. Just avoid anything too strong.
→ Can I make this ahead of time?
Sure! You can prepare the cheese sauce and pasta separately, then combine and heat up before serving. Just add a splash of milk to loosen it again.
Buffalo Mac And Cheese
Created by: The Globalbitesrecipes Team
Recipe Type: Globetrotter Food Guide
Skill Level: Intermediate
Final Quantity: 4.0
What You'll Need
Ingredients
- 8 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup cream cheese, softened (I use Philadelphia)
- 1/2 cup milk
- 1/2 cup buffalo sauce (Frank's RedHot is my go-to)
- 1/4 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
How-To Steps
Start by boiling a big pot of salted water, and add in the elbow macaroni. Cook according to the package instructions until al dente, usually about 8 minutes. Once it's ready, drain the pasta and set it aside.
In the same pot, melt the butter over medium heat. Add in the cream cheese and whisk until it's all melted and smooth. Slowly pour in the milk while whisking to combine. Stir in the buffalo sauce, garlic powder, salt, and pepper, and let it simmer for a few minutes.
Now for the fun part! Gradually mix in the cheddar cheese and Parmesan, stirring until it's all melted and creamy. If the sauce is too thick, add a bit more milk until you get the consistency you like.
Fold in the cooked macaroni until it's all coated in that cheesy goodness. Keep stirring here or it'll stick to the bottom of the pot. Taste it and adjust the buffalo sauce if you want it spicier.
Dish it out into bowls or a big serving dish. I like to drizzle a little extra buffalo sauce on top and sprinkle some more cheese if I'm feeling extra cheesy.
Extra Tips
- If you want a crispy topping, throw some breadcrumbs mixed with a bit of melted butter on top and broil for a few minutes.
- Don’t be afraid to mix in some cooked chicken or veggies to make it a full meal.
- For a milder version, use half the buffalo sauce and add more cheese to balance it out.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 535
- Total Fat (g): 28.6
- Saturated Fat (g): 15.7
- Cholesterol (mg): 72
- Sodium (mg): 812
- Total Carbohydrates (g): 44.3
- Dietary Fiber (g): 1.5
- Sugars (g): 2.4
- Protein (g): 21.2