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Between Spinach and Artichoke Mac from 2 weeks ago and today’s mac and cheese (buffalo style), I think it’s safe to say that I miss eating creamy appetizers when dining out. These mac and cheeses take their inspiration from creamy crowd-friendly dips, satisfy my cravings, and don’t disappoint when serving them up to a crowd!
“I’m a health nut, but when I eat, I go hard. I’m a Buffalo wing magnet…” -Kevin Hart
There are very few things I miss since cutting out dairy, eggs, and meat. But there is something about the spicy and vinegary kick of buffalo wings that I still find myself longing for. Thankfully, this mac has satisfied that craving in so many ways!
A few years ago I tried buffalo cauliflower. It left me feeling… “meh”. Something about the texture of the coating that never seemed to crisp as recipes promised, it never left me wanting more. Last year though I gave it another shot when I created a Buffalo Cauliflower Sandwich… it was life changing!!! (That recipe is on its way!) It made me look for ways to revisit this whole buffalo cauliflower thing.
Fast forward to a third conversation I was having with the BF about him making buffalo chicken dip, again. (One of his go-to meals to make, clearly!) I asked him how he made his version, and as he was listing ingredients, all I could think was: MAC AND CHEESE!!
When I make this Buffalo Mac, I snack on the sauce. Ok, maybe a little more than “snack”… I tend to need less pasta than the recipe calls for just to accommodate my “snacking” while waiting for it to finish cooking! That said, I will try to remember to convert the sauce into a crockpot dip and share the recipe. Maybe when football starts… (quickly jots down 10 reminder notes!)
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