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Here's my cousin's recipe for Buffalo Mac & Cheese: 16 oz box of elbow macaroni 8 oz Velveeta block cheese, cubed 8 oz cheddar, shredded 6 Tablespoons butter 2 Tablespoons flour 1 teaspoon mustard powder 4 cloves garlic, slightly crushed but still whole 1/2 onion cut into rings 2 cups milk 2/3 cup hot sauce (Franks or Texas Pete) 2/3 cup Hidden Valley Ranch dressing 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper Fresh thyme Boil macaroni until tender. Drain, but not completely (avoids sauce absorption), and pour in 10 x 8 (approximately) casserole dish.Allow macaroni to cool slightly. Meanwhile, in large skillet, prepare sauce by putting butter, flour and garlic cloves over medium heat. Cook mixture for two to five minutes. Remove garlic cloves (just for flavoring). Add milk, cheddar cheese, Velveeta cheese, onion rings, mustard powder, hot sauce, ranch dressing, mustard powder, cayenne pepper and black pepper to flour and butter mixture. Continue to cook for another 10 minutes until cheese is melted and onions impart flavor. Remove onion rings from sauce and poor over slightly cooled macaroni. Serve right away or reheat at 325 degrees for 30 minutes. Garnish with a sprinkle more of cayenne (so the kids know it’s spicy) and fresh thyme just before serving.