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Good Housekeeping’s Buffalo mac and cheese recipe is presented as a roughly 25-minute comfort-food meal, with pasta, carrots and a sauce made from Cheddar, blue cheese, yogurt and hot sauce. The recipe lists nutrition estimates per serving, but the source material does not specify serving size or provide independent testing details.
Good Housekeeping’s Buffalo mac and cheese recipe combines elbow pasta or shells and shredded carrots with a creamy sauce of sharp Cheddar, blue cheese, Greek yogurt and hot sauce, and is billed as a 25-minute meal. The recipe gives home cooks a one-pot pasta method with Buffalo-style heat, while its listed nutrition figures are estimates whose serving basis is not identified in the supplied material.
The ingredient list calls for 12 ounces of pasta, an 8-ounce block of sharp Cheddar, 3 cups of shredded carrots, 1/2 cup of 1% milk, 1/2 teaspoon of 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, with the parsley optional for serving.
The method starts by boiling the pasta according to its package directions. The carrots go into the cooking water just before the pasta is drained. Separately, the milk and garlic powder are heated in a saucepan; the grated Cheddar and blue cheese are stirred in gradually until melted and smooth. The pan comes off the heat before the yogurt, hot sauce and 1/8 teaspoon of salt are whisked into the sauce. The cooked pasta and carrots are then tossed with it.
The source lists approximately 475 calories, 20 grams of fat, 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 estimates, but the provided source text does not state how many portions they cover. The ingredient list also contains milk and dairy products, including Cheddar, blue cheese and yogurt; people with milk allergies should avoid the recipe or use suitable alternatives.
A Fast Dinner With Buffalo Flavor
The recipe’s practical appeal is its combination of familiar macaroni and cheese with the tangy heat of hot sauce and the pronounced flavor of blue cheese. For readers choosing a weeknight meal, the stated 25-minute preparation time offers a quick option that does not require baking: the sauce is made on the stove and mixed directly with the cooked pasta.
Adding carrots to the pasta water shortly before draining also puts a vegetable into the dish without requiring a separate roasting or sautéing step. The recipe specifies 3 cups of shredded carrots, though it does not make a broader dietary claim. Its nutrition figures can help readers compare the dish with other meals, but the missing serving-size information limits how precisely those numbers can be applied.
The ingredient options leave room to adjust the flavor. Tabasco and Frank’s RedHot are both named, while the recipe’s quantities otherwise provide a defined starting point. The stated time should be treated as an estimate: pasta package directions and individual preparation speed may affect how long dinner takes.
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How the Recipe Builds Its Sauce
This is a recipe report, rather than a newly announced product or a breaking food-safety development. The supplied source identifies the original report as Good Housekeeping and links to its Buffalo mac and cheese recipe. No publication date, update history or new announcement is included in the material provided.
The cooking sequence matters to the texture: the recipe melts the two cheeses into warmed milk before adding Greek yogurt and hot sauce off the heat. It then coats the pasta and carrots with the finished sauce. The directions call for finely grating the Cheddar and adding the blue cheese gradually, but do not specify a temperature or give troubleshooting guidance if the sauce becomes grainy or thick.
Serving Size and Timing Details
The provided material does not state the number of servings, the source’s original publication date or whether the 25-minute estimate includes every preparation task. It also does not explain whether the nutrition figures are calculated per serving or for another portion basis. Readers should check the original recipe page for any additional information or updates.
The recipe offers two hot-sauce choices but does not quantify how the final heat level differs between them. It gives no substitution guidance for people avoiding dairy, and its nutritional values should not be assumed to apply to ingredient swaps. No independent test results or claims about the dish’s popularity are included in the supplied source.
Check Portions Before Cooking
Before making the dish, readers can consult the linked Good Housekeeping recipe for serving information and any current notes. At home, cook the pasta to the package directions, add the carrots only at the end of that cooking time, and follow the sauce sequence so the yogurt is stirred in after the pan is removed from heat.
For food safety, keep dairy ingredients refrigerated until needed and refrigerate leftovers promptly in a covered container. Reheat leftovers thoroughly, stirring to warm them evenly. The provided recipe does not set storage times or reheating temperatures, so use standard food-safety guidance for cooked leftovers.
Key Questions
How long does the Buffalo mac and cheese take?
Good Housekeeping presents it as a 25-minute recipe. The actual time may vary with the pasta’s package directions and preparation speed; the supplied text does not say whether the estimate includes every task.
What ingredients give the recipe its Buffalo flavor?
The recipe uses Tabasco or Frank’s RedHot for heat, with crumbled blue cheese and sharp Cheddar in the sauce. It does not specify a measured heat level for the finished dish.
When are the carrots added?
Add the shredded carrots just before draining the pasta, after cooking the pasta according to its package directions. The recipe then tosses both with the cheese sauce.
Does the recipe list nutrition information?
Yes. The source lists estimates including 475 calories and 920 milligrams of sodium, along with fat, protein, carbohydrate and fiber amounts. The provided text does not identify the serving size or the basis for those figures.
Does this recipe contain common allergens?
Yes. It contains several milk-based ingredients, including Cheddar, blue cheese, milk and Greek yogurt. People with a milk allergy should not eat it unless they use appropriate alternatives and verify all product labels.
Source: goodhousekeeping.com
