Buffalo Mac 'N' Cheese
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
41
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Elbow Macaroni2 stalks
Celery (chopped)2 tbsps
All-Purpose Flour3.5 cups
Half-And-Half4 cups
Cheddar (shredded)1 cup
Crumbled Blue Cheese1.333333 cups
Hot SauceDirections:
1
Bring a large pot of salted water to a boil
2
Cook the macaroni until al dente, about 7 minutes; strain and set aside
3
Preheat the oven to 350 degrees F
4
Butter a large oval casserole dish
5
Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes
6
Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat
7
Sprinkle the flour over the butter and cook for 1 minute
8
Whisk in the half-and-half, bring to a boil and cook for 2 minutes
9
Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted
10
Stir in the onion mixture, macaroni and hot sauce
11
Taste and season with salt and pepper
12
Pour the macaroni mixture into the prepared casserole dish
13
Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese
14
Bake until bubbly and brown, 35 to 40 minutes
15
Garnish with the scallions