Buffalo Mac n' Cheese Recipe
Daily Value: 39%
|Folic Acid (B9)||68µg||17%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Three cheeses and a kick of spice makes this comfort favorite a whole new story. For the ultimate trio, combine any two sharp cheeses, in this instance, two bold Irish Cheddars, with a smoother Gouda. When blended together, they make for a creamy, cheesy, spicy dream — one spoonful will just not do the trick.
- 6 tablespoons unsalted butter, divided, plus more for greasing
- 1 1/2 cups sliced shallots
- 1 1/2 pounds shell pasta
- 1 cup shredded Kerrygold Aged or other medium-sharp Cheddar
- 1 cup shredded Kerrygold Vintage or other sharp Cheddar
- 1 cup shredded smoked Gouda
- 1/2 cup all-purpose flour
- 1 1/4 cups half and half
- 2 tablespoons hot sauce
- 1 cup plain breadcrumbs
Preheat oven to 400 degrees. Butter a deep baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat and add the shallots. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
At the same, bring water to a boil and cook pasta until al dente.
Mix the cheeses together in a large bowl and coat with flour, put 1 cup aside for topping. In a small saucepan, bring the half and half to a simmer, add the hot sauce and 2 cups of cheese, stir occasionally for 3 minutes or until the cheese becomes soft and creamy. Remove from the heat and place in baking dish.
Melt 2 tablespoons of butter in heavy large skillet over medium-high heat. Add the breadcrumbs; toss. Stir until golden, about 2 minutes. Top the macaroni with a layer of shallots, then the leftover cheese, and top with breadcrumbs. Drizzle the remaining tablespoon of butter on top and then put into oven for 25-30 minutes.
Recipe DetailsServings: 8
Total time: 45 minutes
Cuisine: Irish, Comfort Food, Mac&Cheese