This dump-and-bake mac and cheese is a comfort food lovers dream with the best of two worlds. Spicy, cheesy, creamy and just plain delicious! Quick prep, hands-off cooking, and ready to eat in just about one hour.
Buffalo + Mac and Cheese = Heaven
The moment I thought of this recipe idea, I knew it would be good. How could it not? Two of the best things ever - buffalo flavors and mac and cheese - just have to combine to make something amazing.
And yes, yes they did. But only if you like spice, cheese, and comfort food in general!
These are the ingredients you need
Choose Your Hot Sauce
You can use different kinds of hot sauce for this dish, but the classic and my favorite is Frank's RedHot. Cholula and Louisiana hot sauce also work really well, but I would not recommend something like Tabasco. The latter is a bit too spicy in relation to the flavor, at least for my taste.
A Note on Pre-Shredded Cheese
Pre-shredded cheese is very simple to use, and I often do it. However, a lot of them include anti-caking agents which will mess up the texture and make it grainy. So either make sure your pre-shredded cheese is 100% cheese, or shred it yourself.
You Can Make This With Gluten-Free Pasta!
This recipe has been tested with both regular gluten-free noodles and 100% corn noodles, and both work really well.
Just Mix, Bake and Eat!
1. Macaroni, Cheese and Seasonings
Start by mixing macaroni, cheese, garlic powder, pepper and hot sauce in an oven safe dish.
2. Add Liquids
Pour over cream and milk and make sure all the pasta pieces are entirely submerged in the liquid.
3. Bake & Add Blue Cheese
Bake for 30 minutes, then remove from the oven and mix gently before baking 15 minutes more.
When done, remove from the oven and top with crumbled blue cheese. Then let it sit for at leas 10 minutes before serving to allow it to set and the blue cheese to melt.
Pro Tips
Don't forget to mix after 30 minutes. Mixing helps spread the starch from the pasta throughout the liquid, which is what makes it creamy.
Make it more or less spicy by adjusting the amount of hot sauce. And remember, different hot sauces have different levels of spice. This dish is quite spicy, but not crazily so, with the amount stated of Frank's RedHot.
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days.
Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.
Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.
Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.
What to Serve It With
- Air Fryer Chicken Cutlets18 Minutes
- Air Fryer Flank Steak50 Minutes
- Baked Parmesan Crusted Chicken25 Minutes
- Meatballs without Breadcrumbs & Eggs1 Hours
More Spicy Buffalo Recipes
- Buffalo Cauliflower Tacos40 Minutes
- Buffalo Shrimp10 Minutes
- Buffalo Chicken Quesadillas30 Minutes
- Buffalo Cauliflower Bites35 Minutes
Recipe
Buffalo Mac and Cheese
Print RateIngredients
- 2 cups shredded mozzarella cheese or other creamy, well-melting cheese
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ cup Frank's RedHot sauce or Cholula, Louisiana Hot Sauce, or a similar type of hot sauce; use less for a less spicy version
- 1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
- 1 cup heavy cream
- ½ cup milk
- ½ cup crumbled blue cheese
Instructions
- Preheat the oven to 350 °F
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the mozzarella cheese in the dish along with garlic powder and black pepper, and mix well.2 cups shredded mozzarella cheese, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Add hot sauce and mix well.½ cup Frank's RedHot sauce
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1 cup heavy cream, ½ cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Raise the heat to 400°F (200°C) and place the pan back in the oven for 15 more minutes.
- Remove from the oven, top with crumbled blue cheese, and allow to rest for at least 10 minutes before serving.½ cup crumbled blue cheese
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Notes
What to Do with Leftovers
Storing: Store leftovers covered in the refrigerator for up to 4 days. Freezing: Freeze leftovers in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating. Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through. Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.Why is my Mac and Cheese grainy?
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
FAQ
If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.
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