Buffalo Mac and Cheese
Mac and Cheese is awesome – there’s no arguing that. And a bit of Buffalo sauce adds a little kick to any dish. So why not put them together?
Ingredients
- 8 oz macaroni*
- 2 cups milk
- 1 tbsp butter
- 2 tbsp flour*
- 1/2 cup Parmesan cheese
- 2 cups shredded cheese I use a Mac and Cheese mix of half cheddar half Swiss
- 1 - 2 slices American cheese
- 1/4 cup Buffalo sauce
- 1/2 cup breadcrumbs*
Instructions
- Preheat oven - 350. Prepare a baking dish.
- Boil water to cook your pasta. The pasta will cook more while baking, so cook for about half of the time the package directions indicate.
- Make a bechamel sauce. Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat. Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk until it forms a golden paste, about 3 to 4 minutes.
- Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens, about 10 minutes.
- Add American cheese and most of the shredded cheese. Stir until the cheese is melted.
- Add buffalo sauce and stir to combine.
- Add pasta and stir until pasta is coated.
- Top with bread crumbs and Parmesan or extra shredded cheese
- Bake in oven for 20 minutes.
Notes
This recipe is 14 Green, Blue, or Purple WW points.
*For gluten free: use gluten free pasta and substitute 1 tablespoon cornstarch for flour. Omit breadcrumbs or use your favorite gluten free version.