Ingredients
- 1 lb elbow macaroni
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 4 cups milk
- 1 cup Buffalo sauce (adjust to taste)
- Salt and pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Boil the macaroni in salted water until al dente, then drain and set aside.
- Melt butter in a large saucepan over medium heat and stir in flour to create a roux, cooking for a minute.
- Slowly whisk in the milk and bring it to a gentle simmer until thickened.
- Stir in the cheeses until melted into a creamy sauce.
- Mix in the Buffalo sauce, then add the macaroni back into the pot and combine well.
- Pour the mixture into a baking dish; top with breadcrumbs if desired.
- Bake in a preheated oven at 350°F for about 20 minutes until bubbly and golden.
Notes
Feel free to customize with additions like grilled chicken, jalapeños, or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian