HOMEMADE BUFFALO MACARONI AND CHEESE

Printed from shaylaskitchen.blogspot.com

Adapted from Mer’s Kitchen Creations

·         8 oz. shell pasta, uncooked

·         2 cloves garlic, finely minced

·         3 Tbsp. butter

·         3 Tbsp. flour

·         1 cup milk

·         1 cup sharp cheddar cheese, grated

·         1/8 tsp. pepper

·         1/8 tsp. nutmeg

·         1/2 tsp. garlic salt

·         1 tsp. cajun seasoning

·         1/2 cup half-and-half

·         1 “head” broccoli, cut with stems shortened (about 1 lb)

·         2 Tbsp. olive oil

·         ¼ tsp salt

·         ¼ tsp pepper

·         1 cup diced ham

·         4-5 Tbsp. Frank's Buffalo sauce

Preheat oven to 400 degrees. Cook the pasta according to package directions and drain. While the pasta is cooking, toss the broccoli in 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. Set aside. In a medium saucepan, melt the butter and saute the garlic over medium heat until light brown, about 2-3 minutes. Add in the flour and stir until a thick roux (dough-like texture) forms. Slowly add in the milk and stir over medium heat for 4-5 minutes or until it thickens and begins to bubble, and the roux is dissolved. Add in the cheese and stir until melted and thoroughly combined. Stir in the pepper, nutmeg, garlic salt and cajun seasoning. Turn heat to low and add in the cooked pasta, broccoli, ham and half-and-half. Mix together until all ingredients are coated in the cheese sauce. Stir in the hot sauce, one tablespoon at a time, until completely incorporated. Serve warm with extra cheese sprinkled on top.