I love mac and cheese. You know I love buffalo dip. And this delightful combination of the two has been a Thompson family classic since before we started eating mostly homemade food. This recipe is adapted from the classic Joy of Cooking baked mac and cheese recipe.
So here it goes.
- 8 oz Dry Pasta (macaroni, small shells, tubetti, cavatappi, ect.)
Cook until al dente, in accordance with the package. Drain and run under cold water to stop cooking, and put aside.
- 4 Tablespoons Butter
- 1 Small Onion, chopped
- 4 Tablespoons All Purpose Flour
- 2 Cup of Milk, scalded (I just did this in the microwave. If you have these things lying around, I suggest adding a bay leaf, and a thick slice of onion with four cloves stuck in it while you are scalding it.)
- 1 Bayleaf
- 1/4 Teaspoon Paprika
- Salt and Pepper
- Ground Nutmeg (Optional)
- 8 oz Sharp Cheddar
- 8 oz Blue Cheese
- Hot Sauce
- 1 Egg (Optional)
Melt butter in a skillet over medium-high heat. Add the onion and cook until the onion just starts to soften, about two minutes. Sprinkle in the flour and allow to cook for four to five minutes. You may need to lower the heat slightly. Once the flour is cooked down, very slowly add the scalded milk (strained if you added onion, cloves and a bayleaf), whisking constantly to avoid lumps. Once the milk is all incorporated, add a pinch of nutmeg, a bayleaf, paprika, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally.
Remove the bay leaf and slowly incorporate the cheddar and blue cheeses. Add hot sauce to taste. I did a really good squeeze of Sriracha (pictured below right), tasted it and added Frank’s Hot Sauce for a little more heat. I do try to make the sauce slightly less spicy than I want my final meal to be so I can serve it with a drizzle of hot sauce on top–but I like things pretty spicy.
Once you are happy with the taste of the sauce, temper in an egg. I like to do this to add a little more complete protein to the dish (I throw an egg in almost everything….). The mac and cheese is delicious as is, but I like to bake it into a delicious casserole.
- 3/4 Cup Breadcrumbs
- 6 Tablespoons Butter, melted
- Salt and Pepper
You can either brown the breadcrumbs on the stove stop, or in the oven. I used the oven this time. Season the breadcrumbs with salt and pepper, and either sauté in butter until golden brown, or mix with the butter and toast in the oven at 375 until golden brown, between four and seven minutes.
- Cooked Pasta
- Buffalo Cheese Sauce
- Breadcrumb Topping
- Extra Cheese (Optional)
- Hot Sauce of Choice
Mix the cooked pasta into the buffalo sauce, and pour into a 2 Qt casserole dish. Layer half of the breadcrumbs, the extra cheese, and finally the other half of the breadcrumbs on top of the casserole. Bake at 350 for about 30 minutes. Allow to cool for 5 minutes before serving.
Serve with your hot sauce of choice. And probably with some sort of vegetable. I served it with roasted broccoli this time.
I once again need to apologize that I didn’t take pictures of the finished product. But I assure you it is a crowd pleaser. Those two points may be related.