With sweet, creamy cheese this baked macaroni is spiked with a spicy buffalo hot sauce for true fall comfort food.
By Michelle Keith
Sometimes mellow, mild, creamy macaroni and cheese is just what you need for ultimate comfort food. (If so, try this classic recipe)
Other times, you need a little kick, but not just a few splashes… you need a kick that’s part of the dish, where it’s fiery flavor mingles with the creamy cheese and chewy pasta.
This recipe is perfect to warm you up on a cold fall day. Add as much spicy buffalo sauce as you can handle, the cheese calms the spices and makes it a crave-worthy dish.
- 8 ounces cooked macaroni noodles
- 3 TBS butter
- 2 TBS flour
- ¼ cup beer
- 1 cup shredded Colby/jack cheese
- 2 cups milk
- 6 TBS buffalo wing sauce
- salt/pepper to taste
- Cook macaroni and set aside
- In a saucepan, melt butter over medium heat.
- Add flour to make a paste and slowly pour in the beer
- Cook and slowly add the milk and cook until mixture is smooth and thick
- Stir in the cheese and stir until melted.
- Add buffalo sauce and season to taste.
- Fold in cooked noodles and place in a casserole dish
- Serve immediately or top casserole with panko crumbs and bake in a preheated 350 oven for 15 minutes, or until golden on top.