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Description
A creamy and flavorful mac and cheese casserole with a spicy buffalo ranch twist.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions, then drain and set aside.
- Melt butter in a large saucepan over medium heat. Stir in flour to make a roux.
- Gradually whisk in milk until smooth. Cook until thickened.
- Add cheddar cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and black pepper. Stir until cheese melts.
- Combine cheese sauce with cooked macaroni. Transfer to a greased casserole dish.
- Mix panko breadcrumbs and parmesan cheese, then sprinkle on top.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Adjust buffalo sauce for more or less heat.
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American