How to Make Buffalo Mac and Cheese

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens, about 3-5 minutes.

Stir in the buffalo sauce, garlic powder, onion powder, salt, and black pepper.

Remove the saucepan from heat and add the shredded cheddar cheese, stirring until melted and smooth.

Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.

Transfer the mac and cheese to a greased baking dish. Sprinkle breadcrumbs evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving.

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