Baby Daddy and I went through a little phase where is was all about the Buffalo. I don’t think we’re alone since Buffalo seems to really be having a moment right now. Buffalo wings, Buffalo chicken quesadillas, Buffalo chicken dip, Buffalo cauliflower, Buffalo everything. We ended up burning ourselves out on it and took a bit of a Buffalo break. After a brief hiatus, I got the craving again. I took a quick look in my pantry and fridge to see what I could make with what I had and this Buffalo Mac and Cheese was born. It took me 10 minutes from start to finish and was super simple using ingredients that we tend to always have on hand. There are a few ways that you could fancy this recipe up to make it more of a complete meal. I recommend adding some shredded chicken and scallions or even some chopped cauliflower. If you’re a bleu cheese lover (I am, but I recognize that its a very polarizing food) you could add that. You could also top with some breadcrumbs and pop it in the oven for a few minutes. The point is, super easy, super versatile, super delicious.
Buffalo Mac and Cheese
Note: This recipe is for a single serving.
- 1 cup pasta (I used mini shells, but you can work with what you have)
- 1/2 cup shredded pepper jack cheese
- 2-3 Tbsp Frank’s Buffalo Sauce (or whatever prepared Buffalo sauce you prefer)
- 2-3 Tbsp unsweetened soy milk or non-fat evaporated milk
- 1/2 Tbsp unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- freshly cracked black pepper to taste
- fresh parsley to garnish (optional)
- drizzle of ranch dressing (optional)
Cook pasta according to package instructions, drain, and return to pot. Over medium-low heat, combine pasta with shredded pepper jack and stir until melted and well mixed. Add milk and Buffalo sauce and stir to combine well. Add all other ingredients and stir again. Garnish with parsley and ranch dressing if desired.
Tip: If Mac and Cheese seems dry, add another splash of milk or water.
I hope y’all love this! It’s sure to be a new favorite in our house! Let me know what you think in the comments.
The Crispy Mama