One-Pot Buffalo Mac and Cheese Recipe

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One-Pot Buffalo Mac and Cheese

Rated 4.7 stars by 3 customers.

Servings

Serves 3-4

Prep time

5 minutes

Cook time

15 minutes

This insanely tasty recipe only uses one pot, has four different cheeses, features heaps of Buffalo Hot Sauce for taste, and the best bit - leaves you with only one pot to wash up afterwards.

Ingredients

15g unsalted butter
1 tsp mustard powder
1 tsp ground black pepper
1 tsp paprika
450ml water
225ml double cream
250ml whole milk
1 tsp salt
400g elbow macaroni
100g cream cheese
200g extra mature cheddar, grated
50g mild cheddar/mozzarella blend, grated
Boursin blue cheese, crumbled, for topping
Rosemary, chopped
2–3 tbsp Buffalo Hot Sauce

Directions

In a large pot, melt the butter over medium heat. Add mustard powder, pepper, and paprika. Stir and toast for 15–30 seconds until fragrant (don’t let it brown).

Pour in the water, cream, milk, and salt. Stir well and bring to the boil over high heat, uncovered.

Add the macaroni and stir. Keep it boiling (adjust the heat so it doesn’t boil over), cooking for about 10 minutes. Stir often until the pasta is tender and most of the liquid has reduced, leaving just a little visible around the edges. Remove from heat.

Stir in the cream cheese until nearly melted. Add the mature cheddar and cheddar/mozzarella mix, stirring until everything is melted into a smooth, cheesy sauce.

Stir in Buffalo Hot Sauce, add extra if you like it spicy.

Taste and adjust seasoning with more salt and pepper. Serve immediately, topped with crumbled Boursin blue cheese and chopped rosemary.

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