Buffalo Mac n' Cheese


 (Francesca Borgognone)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Three cheeses and a kick of spice makes this comfort favorite a whole new story. For the ultimate trio, combine any two sharp cheeses, in this instance, two bold Irish Cheddars, with a smoother Gouda. When blended together, they make for a creamy, cheesy, spicy dream — one spoonful will just not do the trick.


  • 6 tablespoon unsalted butter, divided, plus more for greasing
  • 1 1/2 cup sliced shallots
  • 1 1/2 pound shell pasta
  • 1 cup shredded Kerrygold Aged or other medium-sharp Cheddar
  • 1 cup shredded Kerrygold Vintage or other sharp Cheddar
  • 1 cup shredded smoked Gouda
  • 1/2 cup all-purpose flour
  • 1 1/4 cup half and half
  • 2 tablespoon hot sauce
  • 1 cup plain breadcrumbs


Step 1

  • Preheat oven to 400 degrees.

Step 2

  • Butter a deep baking dish.

Step 3

  • Melt 3 tablespoons butter in heavy large skillet over medium-high heat and add the shallots.

Step 4

  • Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Step 5

  • At the same, bring water to a boil and cook pasta until al dente.

Step 6

  • Mix the cheeses together in a large bowl and coat with flour, put 1 cup aside for topping. In a small saucepan, bring the half and half to a simmer, add the hot sauce and 2 cups of cheese, stir occasionally for 3 minutes or until the cheese becomes soft and creamy. Remove from the heat and place in baking dish.

Step 7

  • Melt 2 tablespoons of butter in heavy large skillet over medium-high heat. Add the breadcrumbs; toss. Stir until golden, about 2 minutes. Top the macaroni with a layer of shallots, then the leftover cheese, and top with breadcrumbs. Drizzle the remaining tablespoon of butter on top and then put into oven for 25-30 minutes.