This is a mac & cheese recipe I’ve been making for a long time. Normally we just use a few Tablespoons of Sriracha but I decided one day that I wanted to make it as Buffalo Mac & Cheese. Pete’s wing sauce is a great flavor for this. Can you handle the heat?
Buffalo Mac & Cheese
Small Shaped Pasta
6 oz evaporated milk
Hot sauce (1/4 Cup of Pete’s Buffalo Wing Sauce)
1/2 a stick of butter
2 cups Shredded Sharp Cheddar
Handful of Blue Cheese
While the pasta is boiling, In a small bowl, mix the condensed milk, egg, hot sauce, and pepper.
Drain cooked pasta
Put the drained pasta back in the pan, set burner very low and add butter
Once the butter is completely melted, add the evaporated milk/hot sauce mixture & stir well
Add the shredded cheese and stir until melted.
Top with blue cheese before serving.