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.
Baked Buffalo Mac and Cheese
Description
With sweet, creamy cheese this baked macaroni is spiked with a spicy buffalo hot sauce for true fall comfort food.
Ingredients
- 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
Instructions
- 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.
- Category: Main, Side
- Cuisine: American
Frequently Asked Questions
How much buffalo sauce should I add for a moderate kick?
For a moderate kick, start with 1/4 cup of buffalo sauce and adjust to taste, as the cheese will mellow the heat.
Can I use a different type of cheese in the mac and cheese?
Yes, you can substitute with other cheeses like Monterey Jack or Pepper Jack for added flavor, but keep in mind the creaminess may vary.
What type of pasta works best for this baked buffalo mac and cheese?
Elbow macaroni is traditional, but you can also use cavatappi or shell pasta for a fun twist and better sauce adherence.
