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Good Housekeeping’s Buffalo mac and cheese recipe is presented as a 25-minute meal made with pasta, carrots, Cheddar, blue cheese, Greek yogurt and hot sauce. The recipe provides ingredients and preparation steps, but the supplied report does not include a publication date or independent testing details.
Good Housekeeping has published a Buffalo-style mac and cheese recipe described as a 25-minute comfort-food meal, combining pasta and carrots with a sauce made from Cheddar, blue cheese, Greek yogurt and hot sauce. The recipe offers home cooks a quick preparation plan, though the source material does not state when the report was published or explain how its cooking-time estimate was calculated.
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, 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. It also lists kosher salt and optional chopped parsley. The instructions say to grate the Cheddar finely; the expected yield is about 2 cups.
Preparation starts with boiling the pasta according to its package directions. The carrots go into the pot shortly before the pasta is drained. Separately, milk and garlic powder are heated in a saucepan, then the Cheddar and blue cheese are stirred in gradually until melted and smooth. The pan is taken off the heat before the yogurt, hot sauce and 1/8 teaspoon of salt are whisked into the sauce.
The final step is to toss the sauce with the drained pasta and carrots, then add parsley if desired. Good Housekeeping’s listing gives a per-serving nutrition estimate of about 475 calories, with 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. The supplied material does not specify the serving count or detail the method used to calculate those estimates.
A Quick Route to Buffalo Flavor
The recipe puts a familiar Buffalo-style flavor profile into a single-pot pasta and cheese-sauce format, with hot sauce providing heat and blue cheese adding a tangy, savory note. For readers planning a weeknight meal, the stated 25-minute time offers a useful guide, while the ingredient list and sequential instructions make the dish straightforward to assess before cooking.
The carrots are cooked alongside the pasta rather than prepared in a separate step, and the cheese sauce is made on the stovetop. That design keeps the method compact, but the source does not provide a comparison with other recipes or evidence that every cook will finish within the stated time. Actual preparation can vary with equipment, pasta cooking time and how quickly the cheeses melt.
The nutrition figures may also help readers compare the dish with their meal plans, but they remain estimates as presented by the publisher. The recipe lists 920 milligrams of sodium per serving and does not provide a serving size in the supplied excerpt, so readers should consult the original recipe for complete yield and nutrition context before relying on the numbers.
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How the Recipe Builds Its Sauce
The dish adapts the structure of macaroni and cheese by using a stovetop sauce rather than describing a baked casserole. Sharp Cheddar supplies the main cheese base, while crumbled blue cheese and hot sauce give it the Buffalo-style character identified in the recipe’s title. Greek yogurt is stirred in after the pan comes off the heat, according to the instructions.
Adding shredded carrots just before draining is a practical part of the method: the recipe uses the pasta pot for both ingredients and does not call for a separate carrot-cooking step. The source permits either elbow pasta or shells, and either Tabasco or Frank’s RedHot. It does not give a preferred brand, a specific heat level, or a substitution guide.
The source is a Good Housekeeping recipe report, not a new announcement about a product, restaurant or food-safety policy. The information supplied here includes the ingredient quantities, method and nutrition estimate, but no publication date, author commentary or details about recipe testing.
““This Buffalo Mac ’n’ Cheese Is the Ultimate 25-Minute Comfort Food.””
— Good Housekeeping recipe report
Serving Size and Timing Details
The supplied source does not give a publication date, serving count or timing breakdown, so it is unclear whether the 25-minute estimate includes all preparation and cooking time or how many portions the recipe yields. It also does not describe testing conditions or explain whether the nutrition figures were calculated for a particular serving size.
The recipe does not specify how spicy the finished dish will be, since heat can vary by hot-sauce brand and amount. It lists two sauce options but does not suggest adjustments for milder or hotter results. No reader reviews or independent assessments were included in the source material, so the recipe’s reported timing and nutrition should be treated as publisher-provided information.
Check the Full Recipe Before Cooking
Readers who plan to make the dish can consult the original Good Housekeeping recipe for any complete serving, timing or preparation notes not present in the supplied excerpt. Before cooking, they can check package directions for the pasta and confirm the quantities of cheese, hot sauce and other ingredients.
For food safety, refrigerate perishable ingredients such as milk, yogurt and cheese promptly, and refrigerate leftovers in a covered container within two hours of cooking. Reheat leftovers until steaming hot throughout. The recipe contains milk and may not suit people with dairy allergies; the supplied ingredient list does not identify substitutions.
Key Questions
What makes this mac and cheese Buffalo-style?
The recipe combines hot sauce and crumbled blue cheese with a Cheddar sauce. It lists Tabasco or Frank’s RedHot as options.
How long does the recipe take?
Good Housekeeping presents it as a 25-minute recipe. The supplied material does not break down that estimate into preparation and cooking time.
Can I use a different pasta shape?
The recipe specifically lists elbow pasta or shells. It does not provide directions for other shapes, which may have different cooking times.
What allergens are in the recipe?
The ingredient list includes milk-based products, including Cheddar, blue cheese, milk and Greek yogurt. Check product labels for additional allergen information.
What nutrition information is provided?
The publisher lists about 475 calories per serving, along with 20 grams of fat, 24 grams of protein, 920 milligrams of sodium, 50 grams of carbohydrates and 3 grams of fiber. The supplied excerpt does not state the serving size or number of portions.
Source: goodhousekeeping.com
