L. Mac and Cheese from Buffalo Exchange features creamy cheddar and mozzarella cheeses blended with tender elbow macaroni, topped with a golden, crispy breadcrumb crust, delivering a rich and comforting classic comfort food experience.
Equipments
- Large pot
- Colander
- Mixing bowl
- Cheese grater
- Whisk
- Saucepan
- Wooden spoon
- Baking dish
- Measuring cups
- Measuring spoons
- Oven
- Spatula
Ingredients
- 1 lb (450g) elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup panko or regular breadcrumbs
Ensure you use whole milk for a creamy texture and balance the sharpness of cheddar with the smooth melt of mozzarella to achieve the authentic L. Mac and Cheese flavor. Measure the flour precisely to create a roux that thickens the cheese sauce without clumping. Toasting panko breadcrumbs until golden brown adds the signature crispy crust that contrasts perfectly with the tender macaroni. Season the sauce delicately with salt, black pepper, and paprika to enhance the cheese's richness without overpowering it. Your homemade L. Mac and Cheese from Buffalo Exchange copycat will capture the rich, comforting taste and satisfying textures of the original.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Bring large pot of salted water to a boil.
- Cook elbow macaroni until al dente; drain using colander.
- In saucepan, melt butter over medium heat.
- Whisk in flour; cook for 1–2 minutes until bubbling (make a roux).
- Gradually whisk in milk; cook, stirring, until thickened.
- Add salt, black pepper, and paprika; mix well.
- Remove saucepan from heat.
- Stir in cheddar and mozzarella cheese until melted and smooth.
- In mixing bowl, combine cheese sauce with cooked macaroni.
- Pour mixture into greased baking dish.
- Sprinkle breadcrumbs evenly over the top.
- Bake in oven for 20–25 minutes, until golden and bubbly.
- Let cool slightly before serving.
Substitution
L. Mac and Cheese from Buffalo Exchange copycat menu replicates the creamy texture and savory flavor combination of cheddar and mozzarella cheeses with baked elbow macaroni topped by a crisp breadcrumb crust. You can substitute whole milk with 2% or even almond milk, but the creaminess may vary slightly. If elbow macaroni is unavailable, penne or rotini pasta makes an excellent alternative without compromising taste or texture. Feel free to use gluten-free flour or breadcrumbs to accommodate dietary restrictions without affecting the overall flavor profile. Grated cheeses can be replaced with pre-shredded blends, although freshly grated tends to melt smoother for a creamier sauce.
Tips
Ensure macaroni is cooked just al dente to maintain its firmness after baking and avoid a mushy texture in your Mac and Cheese. Whisk the roux thoroughly while gradually adding milk to prevent lumps and achieve a smooth, creamy cheese sauce. When mixing cheese into the sauce, remove the pan from heat to prevent cheese from becoming grainy or separating. Your breadcrumb topping will crisp up beautifully when evenly spread and baked without being too thick or sparse.
Nutritions
L. Mac and Cheese provides a hearty source of calcium and protein due to its cheddar and mozzarella cheese content, essential for maintaining strong bones and muscle function. The whole milk contributes additional vitamins D and B12, supporting immune health and energy metabolism. While the elbow macaroni offers carbohydrates necessary for energy, the breadcrumb topping adds a crunchy texture with a slight increase in calories and fiber. Your body benefits from this comforting dish when enjoyed in moderation as part of a balanced diet.
Storage
Store your leftover mac and cheese in an airtight container and refrigerate within two hours of cooking to maintain freshness. It can be kept in the refrigerator for up to 3-4 days; reheat thoroughly in the oven at 350degF (175degC) to restore the creamy texture and crispy breadcrumb topping. For longer storage, freeze the dish in a freezer-safe container for up to 2 months, thawing overnight in the fridge before reheating.
Variation or Alternatives
You can substitute Gruyere or fontina for the cheddar and mozzarella to create a nuttier and creamier cheese sauce. For a gluten-free option, replace all-purpose flour with cornstarch or a gluten-free flour blend when making the roux. Try using crushed cornflakes or ground nuts instead of breadcrumbs for a different topping texture. To add depth, mix in cooked bacon or caramelized onions before baking for extra savory flavor.
Allergies
This macaroni and cheese contains common allergens such as milk from both cheddar and mozzarella cheeses, as well as butter and whole milk. The all-purpose flour used in the breadcrumb crust typically contains gluten, which can trigger reactions in those with gluten intolerance or celiac disease. Be sure to check ingredient labels carefully if you have dairy or gluten allergies to ensure your safety.
Why this recipe?
Buffalo Exchange's L. Mac and Cheese menu stands out for its rich, creamy cheese blend and perfectly cooked pasta that delivers a comforting texture in every bite. The dish uses high-quality, locally sourced ingredients that provide a fresh and flavorful experience. Its unique recipe balances classic flavors with a gourmet twist, making it a favorite among diners seeking both indulgence and authenticity. Trying to make your own copycat version allows you to recreate this beloved comfort food at home, tailored to your taste preferences.