Buffalo Bleu Mac & Cheese
- Number of Servings: 8
Ingredients
2 1/2 cups elbow macaroni1 1/2 cups fat free milk2 tablespoons unsalted butter2 tablespoons all-purpose flour1/2 cups Frank's Redhot Buffalo Sauce8 ounces extra-sharp Cheddar, grated4 ounces blue cheese, crumbled1/4 teaspoon freshly ground black pepper1/2 cups panko bread crumbs
Preheat the oven to 375 degrees F.
Boil large pot of water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Cheddar, blue cheese, pepper. Add the cooked macaroni and stir well. Pour into oven safe dish.
Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Serving Size: Makes 8 servings
Boil large pot of water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Cheddar, blue cheese, pepper. Add the cooked macaroni and stir well. Pour into oven safe dish.
Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 354.2
- Total Fat: 17.9 g
- Cholesterol: 45.3 mg
- Sodium: 906.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 1.7 g
- Protein: 15.3 g
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