Buffalo Mac n' Cheese

Staff Writer
Buffalo Mac n' Cheese
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. 

Ready in
45 m
8
Servings
665
Calories Per Serving
Deliver Ingredients

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. 

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.

Nutritional Facts

Total Fat
25g
38%
Sugar
8g
N/A
Saturated Fat
14g
72%
Cholesterol
70mg
23%
Protein
23g
47%
Carbs
86g
29%
Vitamin A
178µg
20%
Vitamin B12
0.6µg
9.2%
Vitamin B6
0.3mg
14.2%
Vitamin C
5mg
9%
Vitamin D
0.4µg
0.1%
Vitamin E
0.7mg
3.4%
Vitamin K
3µg
4%
Calcium
312mg
31%
Fiber
5g
18%
Folate (food)
40µg
N/A
Folate equivalent (total)
80µg
20%
Folic acid
23µg
N/A
Iron
3mg
14%
Magnesium
72mg
18%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
15%
Phosphorus
405mg
58%
Polyunsaturated
2g
N/A
Potassium
411mg
12%
Riboflavin (B2)
0.3mg
19.7%
Sodium
442mg
18%
Thiamin (B1)
0.3mg
20.7%
Trans
0.6g
N/A
Zinc
3mg
19%

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