Buff-a-cue Mac n’ Cheese

with Buffalo Wing Sauce and Original Barbecue Sauce
time: 30-60 minutes | serves: 1 to 8
  • 1/3 cup Sweet Baby Ray’s Buffalo Wing Sauce
  • 1/3 cup Sweet Baby Ray’s Original Barbecue Sauce
  • 1 pound of preferred dry macaroni noodles
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tsp salt
  • ½ teaspoon ground black pepper
  • 3 cups whole milk
  • 3 cups shredded four cheese blend
  • 1 cup cheddar cheese
  • ½ cup breadcrumbs
  • ½ cup Parmesan cheese
  • Preheat oven to 350 degrees F.
  • Cook macaroni to al dente according to package instructions, then drain.
  • In a bowl, combine Sweet Baby Ray's Buffalo Wing Sauce and Sweet Baby Ray's Original Barbecue Sauce to create Buff-a-cue sauce. Mix well.
  • Melt butter in a large saucepan over medium heat.
  • Stir in flour, salt, and pepper and cook 1-2 minutes, stirring constantly, careful not to brown.
  • Add milk and whisk in. Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Reduce heat to low and stir in cheeses until melted.
  • Add Buff-a-cue sauce, macaroni, and additional salt and pepper to taste. Mix well.
  • Spoon into an ungreased 2-quart casserole dish.
  • Mix breadcrumbs and Parmesan cheese and place on top of the pasta.
  • Bake 15-20 minutes until bubbly or until heated to an internal temperature of 165 F, then drizzle with Buff-a-cue sauce.

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