One Pot 30-Minute Buffalo Mac and Cheese
This buffalo mac and cheese recipe is SO easy, and can be made in one pot. Also, this recipe is less than ten ingredients.
Servings: 4 people
Equipment
Ingredients
- 1 pound pasta of choice we used cavatappi, macaroni works too
- 1/2 cup ranch
- 1/2 cup buffalo sauce, or hot sauce
- 4 tablespoons unsalted butter
- 8 cups whole dairy milk
- 2 cups sharp cheddar cheese shredded
- 2 cups monterey jack cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
Instructions
- In a deep large pot or dutch oven, add in your milk and uncooked pasta on medium heat. Cook, stirring occasionally, until the pasta is al dente and the milk has almost absorbed into the pasta. You don't really want to bring this to a boil, so just a light and gentle simmer while the pasta absorbs with the milk.
- Add in your ranch, buffalo sauce/hot sauce, add in your butter to melt, shredded cheeses, garlic powder, onion powder, salt and pepper into the pasta/milk mixture.
- Stir until all the cheese melts and the sauce is mixed throughout.
- To bake in the oven: This is a creamy mac, so you can eat it as is. But if you want, you can bake it. Pour the finished mac and cheese in a baking dish and sprinkle over some more shredded cheese. Bake until golden brown (about 10-15 minutes in a 400 degree oven.
- *To save for leftovers, place any mac and cheese in an airtight container in the refrigerator until ready to reheat and serve, either in the oven, stovetop or microwave.
Nutrition
Calories: 673kcal | Carbohydrates: 4g | Protein: 28g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 981mg | Potassium: 119mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1362IU | Vitamin C: 0.1mg | Calcium: 834mg | Iron: 1mg