Buffalo Mac n' Cheese

Buffalo Mac n' Cheese
Staff Writer
Buffalo Mac n Cheese

Francesca Borgognone

Buffalo Mac n Cheese

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. 

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

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. 

Nutritional Facts

Total Fat
14g
20%
Sugar
21g
23%
Saturated Fat
6g
25%
Cholesterol
41mg
14%
Carbohydrate, by difference
36g
28%
Protein
19g
41%
Vitamin A, RAE
198µg
28%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
48mg
64%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
403mg
40%
Choline, total
30mg
7%
Fiber, total dietary
4g
16%
Fluoride, F
12µg
0%
Folate, total
20µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
2mg
14%
Phosphorus, P
547mg
78%
Selenium, Se
16µg
29%
Sodium, Na
1152mg
77%
Water
204g
8%
Zinc, Zn
3mg
38%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.