Foolproof Buffalo Mac and Cheese Buffalo Wild Wings Copycat
A copycat buffalo mac and cheese with a real roux-based cheddar sauce and a buffalo butter finish, topped with crunchy panko — built to taste like the buffalo wild wings mac and cheese recipe you'd order at the bar.
Servings: 6 servings
Calories: 540kcal
Ingredients
For the mac and cheese:
- 1 pound elbow macaroni
- 6 tablespoon unsalted butter, divided
- 3 tablespoon all-purpose flour
- 21/2 cup whole milk
- 8 ounce sharp cheddar, shredded off the block
- 8 ounce Monterey Jack, shredded off the block
- 1/2 cup Frank's RedHot Original
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
For the topping:
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 cup crumbled blue cheese (optional)
- 2 tablespoon chopped green onion (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the elbow macaroni about 1 minute less than package directions for al dente, then drain and set aside.
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for about 90 seconds, until pale and sandy-smelling.
- Slowly whisk in the milk in a steady stream, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 4 minutes.
- Reduce heat to low. Add the shredded cheddar and Monterey Jack in two additions, stirring until fully melted before adding more. Stir in the garlic powder and smoked paprika.
- Remove the saucepan from the heat completely. In a small bowl, melt the remaining 3 tablespoons of butter and whisk it into the Frank's RedHot. Pour into the cheese sauce and stir until fully combined. Season with salt and pepper to taste.
- Fold the drained macaroni into the buffalo cheese sauce until evenly coated. Transfer to a broiler-safe baking dish.
- Toss the panko with the 1 tablespoon of melted butter, then sprinkle evenly over the top. Broil for 2–3 minutes, watching closely, until the panko is deep golden brown.
- Top with crumbled blue cheese and chopped green onion if using. Serve immediately.
Notes
- Shred your own cheese off the block — bagged pre-shredded cheese has an anti-caking coating that prevents it from melting smoothly into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of milk to loosen the sauce.
- To freeze, leave off the panko topping and freeze the mac and cheese alone for up to 2 months; add fresh panko and broil after thawing and reheating.
- If you don't have a broiler-safe dish, skip the panko topping and serve straight from the pot.