If you’re a fan of creamy mac & cheese and the bold, spicy kick of buffalo sauce, this Spicy Buffalo Mac & Cheese is going to be your new favorite comfort food. It’s cheesy, tangy, just the right amount of spicy, and topped with a crunchy, flavorful panko crust that takes it to the next level.
This dish is perfect when you want something hearty with a little extra heat. It brings all the flavors of buffalo wings without the mess, and it’s easy enough to whip up for a weeknight dinner or serve at a casual get-together. The combo of white cheddar, Monterey Jack, and a drizzle of Frank’s RedHot gives it that signature buffalo taste in every creamy bite.
Helpful Tips
- Cook the pasta just short of al dente. It’ll finish cooking in the oven, so undercooking slightly keeps it from turning mushy.
- Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly, so for the best texture, go with blocks of cheese.
- Let it rest before serving. Giving it 10 minutes out of the oven helps the sauce thicken and hold everything together.
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Spicy Buffalo Mac & Cheese
Ingredients
- 8 ounces short pasta such as cavatappi, elbows, cellentani, rotini
- 1/2 cup Frank’s RedHot sauce
- 3 tablespoons butter divided
- 2 tablespoons flour
- 2 cups milk warmed
- salt and black pepper to taste
- 6 ounces white cheddar cheese grated
- 4 ounces Monterey Jack cheese grated
- 1/2 cup panko bread crumbs
- 1 clove garlic minced
- 1/4 cup blue cheese crumbled
- 1/2 tablespoon extra-virgin olive oil
Instructions
- Bring a pot of salted water to boil. Add the pasta and cook until just shy of al dente – a few minutes short of the box instructions (it will continue to cook in the oven). Drain and set aside.
- In a small saucepan, heat the hot sauce and 1 tablespoon butter. Whisk together and set aside.
- Preheat the oven to 400°F(200°C).
- Put the pot you used for the pasta over medium heat, melt the remaining 2 tablespoons butter in there. Add the flour and whisk until smooth. Cook for one minute.
- Pour in the warm milk a little at a time, whisking constantly, until it’s all been incorporated.
- Cook for about 8 minutes on medium heat until thickened. Do not allow it to boil.
- Remove from the heat and stir in the shredded cheeses, a little at a time until smooth.
- Add the pasta to the pot and stir to coat. Then transfer to a baking dish. Drizzle on 1/2 of the buffalo sauce.
- In a small bowl, combine 1/2 of the panko, garlic and blue cheese. Mix it until it’s crumbly. Pour in the remaining buffalo sauce and stir just until combined. Evenly distribute the mixture over the top of the mac and cheese.
- In that same bowl, mix the rest of the panko with olive oil and mix to combine. Distribute that over the top of the dish.
- Bake for 20 to 25 minutes until golden brown. Remove from the oven and let it rest for 10 minutes before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.