buffalo macaroni and cheese

buffalo mac and cheese Sometimes mellow, mild  and creamy macaroni and cheese is just what you need for ultimate comfort food.

Other times, you need a little kick, but not just a few splashes… you need a kick that’s part of the dish, where it’s fiery flavor mingles with the creamy cheese and chewy pasta.

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That’s where this comes in.

Taking a good thing and making it even better.

It’s recipe refinishing.

Speaking of refinishing… I must share my latest project:

furnitureI found the bench months ago in a curbside trash pile (yes, months ago and I finally got around to do something with it)

The paint was a high gloss spray version and the fabric was Walmart. Total cost was around $6.47, and I even had fabric left over to make a pillow.  Woo hoo to that.

I took something very 70’s and made it very Keys-ish. 🙂

It’s summer  time, after all.

And here I am sharing a “hot” recipe….

 

 

 

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I know it’s summer, and the last thing you may want is something spicy; but…. you know those stormy, rainy afternoons? Yes. This is what you make for those.

If you need something for the sweltering dessert days… hold tight, I have that, too.

And, If you need me to inspire you to go diving in the neighbors trash for things to spray paint…. well, I guess you can blame me for that one, too.

Happy Tuesday everyone. 🙂

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buffalo macaroni and cheese
Author: 
 
Ingredients
  • 8 ounces cooked macaroni noodles
  • 3 TBS butter
  • 2 TBS flour
  • ¼ cup beer
  • 1 cup shredded Colby/jack cheese
  • 2 cups milk
  • 6 TBS buffalo wing sauce
  • salt/pepper to taste
Instructions
  1. Cook macaroni and set aside
  2. In a saucepan, melt butter over medium heat.
  3. Add flour to make a paste and slowly pour in the beer
  4. Cook and slowly add the milk and cook until mixture is smooth and thick
  5. Stir in the cheese and stir until melted.
  6. Add buffalo sauce and season to taste.
  7. Fold in cooked noodles and place in a casserole dish
  8. Serve immediately or top casserole with panko crumbs and bake in a preheated 350 oven for 15 minutes, or until golden on top.

 

 

 

 

 

 

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