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Good Housekeeping published a Buffalo-style macaroni and cheese recipe that takes about 25 minutes to prepare. It combines pasta and carrots with a sauce made from Cheddar, blue cheese, milk, Greek yogurt and hot sauce; the recipe’s nutrition figures are reported per serving, though serving size details are not included in the supplied material.
Good Housekeeping’s Buffalo mac and cheese recipe sets out a roughly 25-minute way to make a spicy, creamy pasta dinner, combining elbow pasta or shells and shredded carrots with a sauce of Cheddar, blue cheese, Greek yogurt and hot sauce. The recipe gives home cooks a specific sequence for preparing the pasta and sauce, but the supplied report does not establish a new product launch or recent announcement.
The recipe calls for 12 ounces of elbow pasta or shells, an 8-ounce block of sharp Cheddar, 3 cups of shredded carrots, 1/2 cup of 1% milk, garlic powder, 1 3/4 cups of crumbled blue cheese, 3/4 cup of plain nonfat Greek yogurt and 1/4 cup of Tabasco or Frank’s RedHot sauce. Kosher salt and chopped parsley are also listed. The directions say to finely grate the Cheddar, which should yield about 2 cups.
Cook the pasta according to its package directions, adding the carrots just before draining. Separately, heat the milk and garlic powder in a saucepan, then slowly stir in the Cheddar and blue cheese until the mixture melts and becomes smooth. Take the pan off the heat before whisking in the yogurt, hot sauce and 1/8 teaspoon of salt. Toss the sauce with the drained pasta and carrots, then add parsley if desired.
The source lists approximately 475 calories, 20 grams of fat, including 12 grams of saturated fat, 24 grams of protein, 920 milligrams of sodium, 50 grams of carbohydrates and 3 grams of fiber. Those figures are presented as recipe nutrition information, but the supplied text does not state the number of servings or provide a serving-size measurement.
A Quick Dinner With Buffalo Flavor
The recipe is relevant to readers looking for a meal that pairs familiar macaroni and cheese with the tangy heat of Buffalo-style hot sauce. Its stated preparation time is about 25 minutes, and it uses a short sequence of ordinary cooking steps: boil pasta, heat and melt a cheese sauce, then combine the two.
Carrots cook briefly with the pasta rather than requiring a separate preparation step. The sauce also combines blue cheese and Cheddar, while Greek yogurt is stirred in after the pan leaves the heat. That method gives readers a clear order to follow, though the source does not offer a tested substitute for people who want less heat or dislike blue cheese.
The nutrition figures can help readers compare the recipe with other meals, but they are difficult to apply precisely without the stated serving count and portion size. The listed sodium is 920 milligrams per the source’s stated nutrition basis; the material supplied does not clarify that basis further.
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How the Recipe Builds Its Sauce
The report from Good Housekeeping presents this dish as a Buffalo-inspired variation on macaroni and cheese, using hot sauce and blue cheese alongside sharp Cheddar. It names Tabasco and Frank’s RedHot as alternatives, rather than requiring one specific brand. The source does not describe a particular regional origin for the recipe or report that it has been newly tested or revised.
The method depends on the order in which ingredients are combined. The cheeses are melted into warm milk, while the yogurt and hot sauce go in only after the saucepan is removed from the heat. The recipe directs cooks to add the carrots to the pasta water shortly before draining, allowing both to be tossed with the finished sauce. Parsley is optional, according to the directions.
““Cook pasta per pkg. directions, but add carrots to pasta just before draining.””
— Good Housekeeping recipe
Serving Size and Timing Details
The supplied source does not state how many servings the recipe makes, how large a portion the nutrition figures describe, or whether the roughly 25-minute time includes every preparation step. It also does not provide a date for the original report or indicate whether the recipe has been updated since publication.
The directions do not specify a precise water quantity, an exact cooking time for the pasta, or a method for adjusting the heat level. Those details are left to package directions and individual preference. The source also does not provide alternative ingredients for people who cannot eat dairy or who avoid hot sauce.
Follow the Published Cooking Steps
No follow-up announcement or additional development is described in the supplied material. For readers making the dish, the next step is to follow the package instructions for the pasta, add the carrots shortly before draining, and prepare the cheese sauce in the stated order. The recipe suggests parsley as an optional finishing touch.
Readers seeking to assess nutrition per portion would need the recipe’s serving count and portion size, which are not included in the provided text. The source also does not say whether a later revision or clarification is planned.
Key Questions
How long does the Buffalo mac and cheese take?
The recipe is described as taking about 25 minutes. The supplied directions do not break that estimate into separate preparation and cooking times.
Which hot sauce does the recipe use?
It lists 1/4 cup of Tabasco or Frank’s RedHot. The source does not give a specific recommendation for reducing the amount or substituting another sauce.
When should the carrots be added?
Add the shredded carrots just before draining the pasta, as directed. They cook briefly in the pasta water and are then tossed with the cheese sauce.
What nutrition information does the source provide?
The source lists about 475 calories, 20 grams of fat, 24 grams of protein, 920 milligrams of sodium, 50 grams of carbohydrates and 3 grams of fiber. It does not specify the number of servings or portion size in the supplied material.
Does the recipe contain common allergens?
Yes. It contains milk and dairy products, including Cheddar, blue cheese, milk and Greek yogurt. The recipe also uses wheat pasta unless a different pasta is chosen; check product labels for allergen information.
Source: goodhousekeeping.com
