This Is the Best Mac and Cheese Ever Recipe
Mac n cheese is a staple in my house. Out of the box or homemade, and I wanted to make a better version of the latter. Goals for this pasta recipe: create the perfect ratio of creamy, smooth sauce to pasta with big, bold flavors. Hands down, if there’s a grownup, sophisticated mac and cheese out there, this is the one.
There is almost nothing better than a warm, gooey bowl of macaroni and cheese. The only thing better is if that macaroni and cheese was combined with the taste of Buffalo wings… and that’s what we’re making today! It’s so easy to make good, really good macaroni and cheese at home… and this one is for the grownups.
What You Need to Make Pasta with Gorgonzola Buffalo Sauce
- Cheddar cheese – This is still the foundation, sharp is best!
- Gorgonzola cheese – pungent and provides a nutty, salty, unique flavor.
- Buffalo sauce – Bring a little kick.
- Butter, Flour, Milk – Classic trio required to make a foundational roux.
- Rotelle Pasta – In this recipe I’m using rotelle (corkscrew shaped pasta), but macaroni elbow or other shaped pasta will work, as long as it holds the sauce.
How to Make Pasta with Gorgonzola Buffalo Sauce
Making pasta with gorgonzola buffalo sauce starts with the basic roux, which is melted butter and flour whisked together. Then, adding milk turns the roux into a basic white sauce. The trick, please listen, is to have everything ready to go. And don’t let the butter burn. Pulling the roux together will go fast, be ready, and it will be smooth sailing.
Finally, adding fresh shredded cheddar brings you to a basic macaroni and cheese sauce. Add just a few spices, salt, and pepper, you could stop right here and have great dish. Easy so far, right? Just a few more steps…
Creamy Gorgonzola & Zesty Buffalo Sauce
Why do I like Gorgonzola? If I based my food sense of smell, this one would be a solid pass. But it tastes so good. Embrace this stinky cheese! Blue cheese is the standard served with wings. While I love blue cheese too, this softer variation melts better and compliments the Buffalo sauce with a slightly milder flavor. After you have your basic sauce, simply melt in the gorgonzola, and add your favorite hot sauce or Buffalo sauce.
Tips, Tricks, & FAQs
- Got Leftovers? I think pasta is always better the next day and this will keep for 3-4 days refrigerated.ย
- Reheating. When reheating, if needed, stir in additional milk until the sauce is a smooth consistency.
- Potlucks! A great dish for Super Bowl potlucks!
- Variations and Tasty Toppers. Add 1/4 cup sour cream or cream cheese for an extra smooth, creamy flavor. Or top the pasta with a dollop of sour cream and crumbled French fried onions.ย
- Add Chicken! Make this Buffalo chicken pasta. Serve this pasta as the main course paired with grilled boneless skinless chicken.ย
Pasta with Gorgonzola Buffalo Sauce
Equipment
- cheese grater
- Colander
- cooking pot – medium
- cooking pot – large
- cutting board
- measuring cups
- measuring spoons
- paring knife
- spoons
- whisk
Ingredients
- 3 cups dry rotelle pasta
- 2 cups mild cheddar cheese (5 oz)
- 2 ounces Gorgonzola cheese
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup mild Buffalo sauce or favorite hot sauce based on preference for heat
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons pasta water (optional)
- 1/4 cup sliced green onions
Instructions
- Pasta: Prepare 3 cup of pasta according to the box. Reserve ยฝ cup pasta water before draining.3 cups dry rotelle pasta
- Cheese: While pasta is cooking, grate the cheddar cheese and set aside. Measure out Gorgonzola, break into crumbles and set aside.2 cups mild cheddar cheese (5 oz), 2 ounces Gorgonzola cheese
- Butter: Measure butter and place in cooking pot. Over very low heat, melt the butter, stirring to prevent from burning.4 tablespoons butter
- Roux: As soon as the butter is melted, whisk in the flour to make a roux. Continue to whisk over low heat 2-3 minutes to cook the flour. This mix will get frothy and should remain a pretty yellow color. If the mix turns brown, abort and start over. It's better to do this now, then to end up with a burnt flour taste in your sauce.2 tablespoons flour
- Milk: While continuing to whisk the roux, slowly pour in the milk. Over medium low heat, mix until well combined, thickened and bubbly. This will make a smooth, white sauce.1 cup milk
- Cheddar: Add 2 cups shredded cheddar; reduce heat back to low and stir until the cheese is completely melted and the sauce is a smooth, orange sauce.
- Gorgonzola: Add the Gorgonzola cheese and stir until melted. About 2-3 minutes on very low heat.
- Buffalo sauce: Pour in Buffalo sauce and fresh ground black pepper. Stir until combined. At this point, taste to decide if more Gorgonzola or Buffalo sauce is needed to meet your tastes and preference for heat.1/4 cup mild Buffalo sauce or favorite hot sauce based on preference for heat, 1/8 teaspoon fresh ground black pepper
- Pasta water and combine: If needed, add 2 tablespoons of pasta water to thin the sauce, stir. Mix sauce with well drained cooked pasta.2 tablespoons pasta water (optional)
- Green onions: Lastly, top with chopped green onions and serve.1/4 cup sliced green onions
