Buffalo Ranch Mac and Cheese

Buffalo Ranch Mac and Cheese

Total Time: 01h 40m
Hands-on Time: 00h 35m
Makes: 8 - 12 servings

Rich, luscious and incredibly cheesy, this homemade mac and cheese recipe bears a tasty and not-too-hot kick from our Buffalo Ranch Wing Seasoning.

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Ingredients

  • 1 box (16 ounces) elbow macaroni
  • 3 cups milk
  • 4 tablespoons (1/2 stick) butter
  • 1/4 cup flour
  • 8 ounces sharp Cheddar cheese, shredded
  • 16 ounces Colby Jack cheese, shredded, divided
  • 3 tablespoons Frontier Co-opĀ® Buffalo Ranch Wing Seasoning
  • Optional Garnish: 2 stalks celery and 2 sprigs green onion, chopped

Directions

  1. Cook elbow macaroni according to package directions; drain, rinse and set aside.
  2. In a small pan over low to medium-low heat, slowly heat milk, making sure not to let it boil, as it will scald. Set aside. (A microwave can be used to heat the milk, if preferred.)
  3. In a medium 2-quart pot, melt butter over medium-high heat. Whisk in flour to make a roux, and cook for 2 minutes.
  4. Continue whisking and pour 1 cup of the hot milk into mixture. Slowly add remaining 2 cups milk, cooking and stirring until thickened.
  5. Preheat oven to 375 degrees.
  6. Whisk in sharp Cheddar cheese into milk mixture until incorporated, then add 8 ounces Colby Jack and whisk until sauce is smooth. Add Buffalo Ranch Wing Seasoning and whisk to incorporate.
  7. Into an oiled 3-quart Pyrex baking dish, add cooked macaroni and the cheese sauce, stirring to combine. Sprinkle with remaining 8 ounces Colby Jack cheese and snugly cover dish with foil.
  8. Place in oven and bake for 30 minutes; remove foil and bake for 20 minutes more.
  9. Remove from oven and let cool for 15 minutes to set before serving.
  10. If desired, garnish with celery and green onion.