Best-Ever Buffalo Mac & Cheese

  • 1 lb. elbow macaroni
  • 3 tbsp. butter, plus 2 tbsp. melted butter
  • 3 tbsp. all-purpose flour
  • 2 c. milk
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey jack
  • 1/2 c. ranch dressing
  • 1/3 c. buffalo sauce, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices bacon, cooked and crumbled
  • 3/4 c. panko bread crumbs
  1. Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.
  2. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes.
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