Buffalo Mac n' Cheese

Buffalo Mac n Cheese
Francesca Borgognone


  • 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. 


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. 


Calories per serving:

544 calories

Dietary restrictions:

Daily value:



  • Fat 121g 186%
  • Carbs 687g 229%
  • Saturated 69g 344%
  • Fiber 36g 144%
  • Trans 3g
  • Sugars 57g
  • Monounsaturated 30g
  • Polyunsaturated 10g
  • Protein 125g 251%
  • Cholesterol 295mg 98%
  • Sodium 1,740mg 72%
  • Calcium 778mg 78%
  • Magnesium 504mg 126%
  • Potassium 3,040mg 87%
  • Iron 20mg 112%
  • Zinc 14mg 95%
  • Phosphorus 1,985mg 284%
  • Vitamin A 878µg 98%
  • Vitamin C 43mg 71%
  • Thiamin (B1) 2mg 161%
  • Riboflavin (B2) 2mg 100%
  • Niacin (B3) 23mg 116%
  • Vitamin B6 2mg 105%
  • Folic Acid (B9) 446µg 112%
  • Vitamin B12 2µg 25%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 20µg 26%
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