Buffalo Macaroni and Cheese
- 1 Tablespoon Butter, Unsalted
- 3/4 cups Hot Sauce, Such As Texas Pete Or Frank's
- 1/2 teaspoons Garlic Powder
- 1/4 cups Butter, Unsalted
- 1/4 cups Finely Chopped Onion
- 1/4 cups All-purpose Flour
- 1 dash Salt
- 1 dash Pepper
- 1 cup Whole Milk
- 2 cups Grated Cheddar Cheese, Or Cheese(s) Of Choice
- 3/4 pounds Medium Shell Pasta, Cooked According To Package Directions
- Optional Garnish: Blue Cheese Crumbles
- 1.
- Make buffalo sauce: Melt 1 Tablespoon of butter in a small saucepan heated to medium high.
- Add hot sauce and garlic powder.
- Cook until combined and bubbly.
- Remove from heat and set aside.
- 2.
- In a saucepan, heat 1/4 cups of butter over medium heat.
- Add onions to saucepan and cook until tender and translucent, about 5 minutes.
- Add flour and the salt and pepper to taste.
- Cook, whisking constantly until the roux becomes golden brown.
- 3.
- Then add milk to the roux, stirring constantly.
- Cook mixture until bubbly and thickened, about 10 minutes longer.
- Turn heat to low and stir in the reserved hot sauce mixture.
- Add cheese to saucepan and cook until the cheese is melted and the sauce is smooth.
- 4.
- Stir in cooked pasta until combined.
- Taste to adjust seasonings.
- Serve with blue cheese crumbles on top if desired.
butter, hot sauce, garlic, butter, onion, allpurpose, salt, pepper, milk, cheddar cheese, shell pasta, crumbles
Taken from tastykitchen.com/recipes/main-courses/buffalo-macaroni-and-cheese/ (may not work)