Buffalo Mac n' Cheese

Buffalo Mac n Cheese
Francesca Borgognone

Ingredients

  • 6 Tablespoons  unsalted butter, divided, plus more for greasing
  • 1 1/2 Cup  sliced shallots
  • 1 1/2 Pound  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 Cup  half and half
  • 2 Tablespoons  hot sauce
  • 1 Cup  plain breadcrumbs

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. 

Directions

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. 

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