Buffalo Mac and Cheese
939kcal
Ingredients
- 225 g pasta I used Lumaca Rigata
- 6 tablespoon butter
- 6 tablespoon all-purpose flour
- 750 ml milk
- 125 ml Buffalo Sauce
- 100 g Mozzarella
- 100 g Cheddar
- 50 g Sour Cream
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Chives
Optional:
- Tofu “Beef” Crumbles
- Crispy onions
Method
- Cook your pasta according to the package instructions.225 g pasta
- Meanwhile, melt your butter in an oven-safe skillet or pan, and add the flour. Stir and cook for 1-2 minutes until it forms a paste and turns golden.6 tablespoon butter, 6 tablespoon all-purpose flour
- Slowly add the milk, whisking constantly to avoid lumps. Stir continuously until the roux sauce is thick and creamy (5 - 7 minutes).750 ml milk
- Add your buffalo sauce and stir it into the sauce - taste and add more hot sauce according to your preferences.125 ml Buffalo Sauce
- Remove the pan from the heat and add the seasonings, two-thirds of the cheese, and sour cream. Stir until the cheese has melted and the sauce is thick and creamy.100 g Mozzarella, 100 g Cheddar, 50 g Sour Cream, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Drain your cooked pasta and add it to the sauce, stirring to fully coat your pasta.
Nutrition
Serving1gCalories939kcalCarbohydrates93gProtein30gFat50gSaturated Fat27gPolyunsaturated Fat2gMonounsaturated Fat10gTrans Fat1gCholesterol123mgSodium2927mgPotassium687mgFiber5gSugar16gVitamin A1766IUVitamin C0.3mgCalcium632mgIron3mg
Notes
Get your pasta cooking before you start making the sauce, as it comes together quite quickly and you don’t want to leave the cheesy buffalo sauce sitting there while you cook your pasta.
If you want a spicier buffalo mac and cheese, you could either add more buffalo hot sauce or add some cayenne pepper too.
I cooked my buffalo mac and cheese in my Le Cresuet shallow casserole dish and did have to stir the roux sauce quite rigorously to avoid any lumps, so just be aware of that. A whisk can be helpful, but it’s also important to add the milk slowly for a smooth and creamy sauce!