baked buffalo cheddar mac and cheese
![](https://i0.wp.com/www.foulmouthgourmet.com/wp-content/uploads/2021/05/IMG_2414.jpg?fit=850%2C567&ssl=1)
The easiest Baked Buffalo Cheddar Mac and Cheese for your Tuesday. Boil it, but don’t mash it, don’t stick it in a stew. Instead: boil it, stir it, stick it in the ove’.
![](https://i0.wp.com/venturingeast.com/wp-content/uploads/2021/05/IMG_2388.jpg?fit=640%2C960&ssl=1)
This week, pre-travel, I’m stripping the fridge as bare as possible so to not have random vegetables rotting in the drawers. I already planned a couple meals from my previous grocery shop so leastwise I’m not stuck in a carousel of boring, but one day at least I’ll need to be thrifty.
Since I swerved into the food blogging lane and started speeding down the Internet-state far above the posted limit, I’ve been pickier about recipe development. As I should be, if I want this to appeal to anyone. But when leaving for a trip, it makes little sense of form a whole menu of shit that will likely mold by the time next week comes around.
This pasta is perfect if you’ve random cheddar and an open bottle of buffalo sauce – or ingredients to make a homemade version! – you want to use before a hiatus of any kind. Baked buffalo mac is all kinds of cheesy, creamy, and down-home comforting. The night before a trip, I always treat myself to a relaxation session, and why not have dinner highlight such?
![](https://i2.wp.com/venturingeast.com/wp-content/uploads/2021/05/IMG_2375.jpg?fit=640%2C960&ssl=1)
Baked pastas are the best, like my One Pan Cheesy Broccoli Pesto Pasta Bake and Roasted Red Pepper Pesto Stuffed Shells. The amount of cheese required is otherworldly, and I do like me some cheese.
Even better? This pasta requires nine ingredients, and *technically* five are optional. I really think this pasta gets its uniqueness from the homemade spice blend atop. For those like me who aren’t always keen on tossing breadcrumbs over an already-decadent carbohydrate bomb, the Italian-style spices lend an extra layer of flavor without piling on more calories than you might perhaps need.
Not that I’m judging. If you want breadcrumbs, dude, have your breadcrumbs.
![](https://i2.wp.com/venturingeast.com/wp-content/uploads/2021/05/IMG_2397.jpg?fit=640%2C961&ssl=1)
To begin, boil some pasta. A big ole bag of macaroni. Drain it but don’t rinse – you need its warmth. Toss in the buffalo sauce, butter, and 2 cups of the cheese until smooth and well-combined. Needn’t be perfect, just be sure everything is distributed nicely.
In a small bowl, whisk together your herbs: fresh basil and oregano, everything seasoning, dried parsley, dried dill, salt and pepper. Sprinkle the remaining cheese overtop, then the herb blend.
![](https://i1.wp.com/venturingeast.com/wp-content/uploads/2021/05/IMG_2399.jpg?fit=640%2C960&ssl=1)
To finish, pop the mac and cheese in the oven. Serve it hot, preferably with a beer and lots of good laughs.
![](https://i1.wp.com/venturingeast.com/wp-content/uploads/2021/05/IMG_2404.jpg?fit=640%2C960&ssl=1)
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
![](https://i0.wp.com/www.foulmouthgourmet.com/wp-content/uploads/2021/05/IMG_2414.jpg?fit=250%2C167&ssl=1)
Ingredients
- 1 lb macaroni
- 1 cup buffalo sauce
- 4 tbsp butter
- 3 cups cheddar cheese
- 1/4 cup fresh basil
- 1 tbsp fresh oregano
- 1 tbsp everything seasoning
- 2 tsp dried parsley
- 1 tsp dried dill
Instructions
- Preheat oven to 400 degrees. Lightly grease an oven-safe baking dish.
- In a small bowl, whisk together basil, oregano, everything seasoning, parsley, dill, and a pinch of salt and pepper.
- Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain and add back to the pot.
- To the pasta, add buffalo sauce, butter, and 2 cups of cheese. Stir until creamy and smooth. Transfer to a 9 x 13 in. oven safe baking dish or skillet, spreading evenly. Top with remaining 1 cup of cheese and the seasoning mix.
- Place dish in the oven and bake 15 minutes or until cheese is melted and bubbling. Spoon portions onto plates and top with fresh basil.