Buffalo Macaroni and Cheese Bites

Buffalo Macaroni and Cheese Bites

Get the party started with a zippy appetizer featuring popular buffalo flavor and tasty mac and cheese. The triple trio of sharp cheddar, gooey mozzarella and rich blue cheese gives these bites a tangy flavor. Spiced with hot pepper sauce, the homemade sour cream dip cools down the heat.

servings
4
dozen

Ingredients



















Cooking Instructions

1

Heat oven to 350°F.


2

Cook pasta according to package directions; drain. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add 1 garlic clove; cook and stir for 1 minute. Stir in Panko bread crumbs; toss to coat. Remove from the heat. Stir in 1 tablespoon each parsley and dill. Set aside.


3

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Add remaining garlic clove; cook and stir for 1 minute. Gradually whisk in milk, cream, hot pepper sauce and 1 teaspoon ranch salad dressing mix. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in mozzarella and cheddar until melted. Season with salt and pepper to taste. Remove from the heat. Whisk a 1/4 cup hot cheese sauce into eggs in a bowl. Return all to pan; whisk to combine. Stir in pasta.


4

Divide pasta mixture into 48 greased mini muffin cups; press down gently. Sprinkle with blue cheese and reserved bread crumb mixture. Bake for 20-25 minutes or until a thermometer reads 160°F and pasta is lightly brown and bubbly. Let stand 10 minutes in pans before serving.


5

Combine sour cream with buttermilk. Season with remaining parsley, dill and ranch salad dressing mix to taste. Serve with mac and cheese bites.


Recipe Tip:
  • Any brand of Wisconsin mozzarella, sharp cheddar or blue cheese can be used.
  • We used Frank’s RedHot Original Sauce in this recipe. 
cheese iconCheesemonger Tip:
Many of the farms that supply the Salemville® cheese plant are Amish, and they still deliver their quality fresh milk daily in milk cans. Milk was delivered in this way for years before the Dairy business became more industrialized.

Ingredients



















Cooking Instructions

1

Heat oven to 350°F.


2

Cook pasta according to package directions; drain. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add 1 garlic clove; cook and stir for 1 minute. Stir in Panko bread crumbs; toss to coat. Remove from the heat. Stir in 1 tablespoon each parsley and dill. Set aside.


3

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Add remaining garlic clove; cook and stir for 1 minute. Gradually whisk in milk, cream, hot pepper sauce and 1 teaspoon ranch salad dressing mix. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in mozzarella and cheddar until melted. Season with salt and pepper to taste. Remove from the heat. Whisk a 1/4 cup hot cheese sauce into eggs in a bowl. Return all to pan; whisk to combine. Stir in pasta.


4

Divide pasta mixture into 48 greased mini muffin cups; press down gently. Sprinkle with blue cheese and reserved bread crumb mixture. Bake for 20-25 minutes or until a thermometer reads 160°F and pasta is lightly brown and bubbly. Let stand 10 minutes in pans before serving.


5

Combine sour cream with buttermilk. Season with remaining parsley, dill and ranch salad dressing mix to taste. Serve with mac and cheese bites.


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