RECIPES

Buffalo Macaroni and Cheese Bites

Aged cheddar, part-skim mozzarella and earthy blue cheese enhance these mac and cheese bites. Sour cream dip cools down the spicy heat from the Buffalo wing sauce.

Servings

dozen

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar, Blue or Mozzarella can be used in this recipe.

Instructions

Heat oven to 350°F.
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.
Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Add remaining garlic; 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 whisk in mozzarella and cheddar until smooth. 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.
Divide pasta mixture into 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.
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

We used Frank’s RedHot Original Sauce in this recipe.

Cheesemonger 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 modernized.