One-Pot Buffalo Mac and Cheese
Rated 5.0 stars by 1 users
Category
Lunch/Dinner
Cuisine
British
Author:
Kat Williamson
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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