RECIPES

Buffalo Macaroni and Cheese Bites

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

Active Time

1 Hour

Servings

Makes

4 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 bread crumbs; toss to coat. Remove from the heat. Stir in 1 tablespoon each dill and parsley. Set aside.
Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Add remaining garlic; cook and stir for 1 minute. Gradually whisk in the milk, cream, wing 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 melted. Remove from the heat. Season with salt and pepper to taste. Whisk 1/4 cup hot cheese sauce into eggs in a bowl. Return all to pan; whisk to combine. Stir in pasta.
Divide pasta mixture in 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 inserted in bites reads 160°F. Let stand for 10 minutes in pans before serving.
Combine sour cream with buttermilk. Season with the remaining dill, parsley and ranch salad dressing mix to taste. Serve with bites.

Recipe Tip

We used Frank’s RedHot Buffalo Wings 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.