Homemade Buffalo Macaroni and Cheese

How many grown-ups actually like and desire macaroni and cheese from the box? Anyone? Anyone? Maybe for lunch, once in a blue moon, but for dinner? Nah. But the concept of macaroni and cheese is a great one. And this macaroni and cheese is easily my favorite one that you home make. And it was super easy.

Funny story. The lovely friend that I got this recipe friend accidentally put in the recipe to use 4 - 5 Tbsp. of Frank's Hot Buffalo Sauce. For those of you who are familiar with the sauce you are laughing at me right now. But I was not familiar with the sauce before. I very skeptically put in 1 Tbsp of the stuff before tasting it and it was already bordering too hot. Make sure that when you make this you use REGULAR Buffalo Sauce and NOT the extra hot stuff. They are actually labeled in the store differently. Let me show you:

Buy THIS:

Do NOT buy this (unless you have a death wish):

Okay, now that we have that out of the way... this really was a delightful dish and my hubby liked it so much that he immediately requested it again (just with less heat.) The original recipe says to steam the broccoli but I roasted it in the oven instead and boy was it delicious! Next time I think I will double the recipe so that we have more for the next day.

The original recipe and picture are courtesy of Mer's Kitchen Creations and can be found at this site here: http://merskitchencreations.blogspot.com/2011/01/homemade-buffalo-macaroni-and-cheese.html

 

HOMEMADE BUFFALO MACARONI AND CHEESE

Adapted from Mer’s Kitchen Creations

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·         8 oz. shell pasta, uncooked
·         2 cloves garlic, finely minced
·         3 Tbsp. butter
·         3 Tbsp. flour
·         1 cup milk
·         1 cup sharp cheddar cheese, grated
·         1/8 tsp. pepper
·         1/8 tsp. nutmeg
·         1/2 tsp. garlic salt
·         1 tsp. cajun seasoning
·         1/2 cup half-and-half
·         1 “head” broccoli, cut with stems shortened (about 1 lb)
·         2 Tbsp. olive oil
·         ¼ tsp salt
·         ¼ tsp pepper
·         1 cup diced ham
·         4-5 Tbsp. Frank's Buffalo sauce

Preheat oven to 400 degrees. Cook the pasta according to package directions and drain. While the pasta is cooking, toss the broccoli in 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. Set aside. In a medium saucepan, melt the butter and saute the garlic over medium heat until light brown, about 2-3 minutes. Add in the flour and stir until a thick roux (dough-like texture) forms. Slowly add in the milk and stir over medium heat for 4-5 minutes or until it thickens and begins to bubble, and the roux is dissolved. Add in the cheese and stir until melted and thoroughly combined. Stir in the pepper, nutmeg, garlic salt and cajun seasoning. Turn heat to low and add in the cooked pasta, broccoli, ham and half-and-half. Mix together until all ingredients are coated in the cheese sauce. Stir in the hot sauce, one tablespoon at a time, until completely incorporated. Serve warm with extra cheese sprinkled on top.