Buffalo mac n cheese is a deliciously spicy way to combine mac and cheese and with classic buffalo flavor. This bold combination of two classic comfort foods will leave everyone begging for more.
I can be really indecisive when it comes to my food choices.
For example, do I want wings or do I want mac and cheese?
The answer is obviously both!
And this spicy take on mac and cheese is the perfect solution for those times when you can’t decide.
Or when you just want some deliciously spicy mac.
Not only do I adore this dish, but my boys beg for this.
It’s a family favorite that is constantly on our menu.
To make this you need:
- Unsalted butter – Adds creaminess and richness to the mac n cheese and helps prevent sticking and forms the base of the roux.
- Small pasta – both elbows or shells work well for this.
- Frank’s Hot Sauce – you could use a different type if you prefer.
- All purpose flour – helps thicken the cheese sauce.
- Dry mustard powder – adds some extra flavor to the mac.
- Half and half – used to make a thick sauce, but you could also use milk. If you use milk, go for whole milk and not a lower fat milk for best flavor.
- Sharp cheddar cheese – Cut into small cubes or use premade cubes of cheese.
- Sour cream – Adds some richness and tang to the sauce.
- Panko breadcrumbs and blue cheese crumbles – these are used for a crunchy topping.
How to Make
To make this, start by preheating the oven to 350 degrees and using butter to grease a large casserole dish.
I recommend a 9×13.
As the oven heats, bring a large pot of salted water to boil.
Cook the macaroni or shells until they are al dente.
This is the shortest time listed on the box of pasta. Drain the pasta when it’s done.
Next, melt 2 tablespoons of butter in a medium saucepan over medium heat.
Stir in the flour and mustard and whisk until smooth.
Whisk in the half and half and the hot sauce and stir until it thickens.
This should take about 2 minutes.
Add the cheese cubes and whisk in the sour cream and stir until smooth.
Remove from heat.
Spread the cooked macaroni or shells evenly in the baking dish.
Pour the cheese sauce evenly over the top.
Finally, melt the remaining 2 tablespoons of butter in the microwave, stir in the panko and the blue cheese (if using), and sprinkle over top of the macaroni.
Bake until bubbly, which should be about 30 minutes.
Let it rest for about 10 minutes before serving.
Serve hot and enjoy!
Drizzle with extra hot sauce, or buffalo wing sauce, if desired.
If you have any leftovers, just scoop the cooled mac and cheese into one large or several smaller containers.
Use a larger container if you plan to serve it again for dinner or to a crowd and use smaller containers if you want convenient lunch size portions.
Make sure the containers are airtight.
If you prefer or want to bring the dish to a party or get together, you can tightly cover the baking dish with plastic wrap.
You can store it for about 5 days in the fridge.
You can also freeze the leftovers by adding the cooled leftovers to a freezer safe container.
It will keep in the freezer for 6 months.
To serve, allow frozen mac to thaw in the fridge.
When you are ready to serve, microwave, stirring on occasion, until it is warmed through.
Tips and Tricks
- Make it a meal & add some chicken, add in shredded or chopped chicken. Rotisserie works great!
- Don’t overcook the noodles on the stove top, they will continue to cook in the oven.
- Frank’s Hot Sauce is my preferred hot sauce, but you can add your favorite variety.
Other Spicy Pasta Recipes
This buffalo mac n cheese is a family favorite that I love to make.
Add it to your menu to please anyone who loves buffalo anything and creamy mac and cheese.
Looking for other hot and spicy pasta recipes?
If you’ve tried this BUFFALO MAC N CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Buffalo Mac N Cheese
- 4 tablespoons unsalted butter plus more for the dish
- salt for pasta water
- 16 oz 1 pound small pasta, elbows or shells
- 3/4 cup Frank’s Hot Sauce
- 2 tablespoons all purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half and half or milk
- 16 oz 1 pound sharp cheddar cheese, cut into small cubes
- 2/3 cup sour cream
- 1 cup panko breadcrumbs
- 1/2 cup blue cheese crumbles optional
- Preheat oven to 350 degrees and butter a large casserole dish (9×13 is recommended).
- Bring a large pot of salted water to a boil and cook macaroni until al dente or the shortest amount of cooking time on the box or less. Drain.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the flour and mustard and whisk until smooth. Whisk in the half and half, and the hot sauce. Stir until thick, about 2 minutes. Add the cheeses and whisk in the sour cream. Stir until smooth. Remove from heat.
- Spread macaroni in the baking dish. Pour the cheese sauce evenly over the top.
- Melt the remaining 2 tablespoons of butter in the microwave. Stir in the panko and the blue cheese if using. Sprinkle over top of macaroni. Bake until bubbly, about 30 minutes. Let rest for 10 minutes before serving.