

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
- Cook elbow macaroni according to package directions; drain, rinse and set aside.
- 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.)
- In a medium 2-quart pot, melt butter over medium-high heat. Whisk in flour to make a roux, and cook for 2 minutes.
- Continue whisking and pour 1 cup of the hot milk into mixture. Slowly add remaining 2 cups milk, cooking and stirring until thickened.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Place in oven and bake for 30 minutes; remove foil and bake for 20 minutes more.
- Remove from oven and let cool for 15 minutes to set before serving.
- If desired, garnish with celery and green onion.