stove top buffalo cheddar mac n' cheese
Spicy, creamy, cozy, cheesy. Not helping my whole "eat less like a dick" motivation...
Ingredients
- 1 lb short-cut pasta
- 4 tbsp butter
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 oz cream cheese, softened and cubed
- 1 1/2 cups whole milk (or canned coconut milk)
- 3/4 cup buffalo sauce
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
Instructions
- Melt 1 tablespoon of the butter over medium heat. Stir in the parsley, dill, onion powder, and garlic powder.
- Pour in 4 cups of water, increase the heat to high, and bring to a boil. Add the pasta. Cook according to package directions. Do not drain any excess water.
- Stir in the cream cheese and remaining 3 tablespoons of butter until incorporated, then pour in the milk and buffalo sauce. Stir in the cheeses a handful at a time until melted. Continue stirring until the sauce thickens and everything is warmed through. Taste and adjust salt and pepper as needed.
- Serve with fresh herbs and extra black pepper, as desired.