Gooey Buffalo Mac + Cheese Recipe
A combination of our scratch-made Blanco and Monterey Jack & cheddar cheeses topped with our Hot Lips (boneless Buffalo wings) and bacon bits. Served with our scratch-made buttermilk ranch.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
- 2
Make the Cheese Sauce
In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, whisking continuously for about 2 minutes to create a roux.
- 3
Add Milk
Gradually add in the milk while whisking to avoid lumps. Continue to cook until the mixture thickens and starts to bubble, about 5-7 minutes.
- 4
Incorporate Cheeses
Reduce the heat to low, then add the shredded Monterey Jack and cheddar cheese, stirring until melted and smooth. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce, stirring to coat evenly. Mix in the hot sauce (Buffalo sauce) and stir until thoroughly combined.
- 6
Prepare Buffalo Wings
If needed, heat the boneless Buffalo wings according to package instructions or your preferred method.
- 7
Assemble the Dish
Transfer the Buffalo mac and cheese into a serving dish. Top with the heated boneless Buffalo wings and sprinkle with bacon bits.
- 8
Serve
Serve hot with a side of buttermilk ranch dressing for dipping.