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Spicy Buffalo Macaroni Casserole

This Spicy Buffalo Macaroni Casserole is creamy, cheesy, and packed with a perfect spicy kick. A hearty, flavorful twist on classic mac and cheese!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 oz Elbow macaroni
  • 2 tbsp Olive oil for sautéing
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 lb Ground turkey
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne pepper
  • 1 cup Buffalo sauce
  • 1 cup Cream cheese softened
  • 1 cup Cheddar cheese shredded
  • 1 cup Mozzarella cheese shredded
  • 1/4 cup Green onions sliced, for garnish

Instructions

  • Start by bringing a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to the package directions until al dente, about 7-8 minutes. Drain well and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and sauté until translucent, about 3-4 minutes. Stir in 2 cloves of minced garlic and cook for another minute until fragrant. Add 1 pound of ground turkey and cook, breaking it up with a spoon, until browned and fully cooked through.
  • Season the cooked turkey with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Pour in 1 cup of buffalo sauce and stir well to coat the meat evenly. Let it simmer for 2-3 minutes to meld the flavors.
  • Reduce the heat to low and add 1 cup of softened cream cheese to the skillet. Stir until melted and incorporated into the sauce. Then, add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese, stirring constantly until the cheese melts into a smooth, creamy sauce.
  • Transfer the cooked macaroni to a large mixing bowl. Pour the buffalo cheese and turkey mixture over the pasta and fold gently until everything is evenly combined.
  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and spread the macaroni mixture evenly in the dish. Bake for 20-25 minutes until the casserole is bubbly and the top is lightly golden.
  • Remove from the oven and sprinkle 1/4 cup sliced green onions over the top for a fresh pop of color and flavor. Serve hot and enjoy every comforting, spicy bite!

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Wooden Spoon or Spatula
  • Measuring cups and spoons

Notes

  • Cook pasta just until al dente to avoid a mushy casserole.
  • Make sure to fully melt the cream cheese for a smooth sauce and avoid dryness.
  • Tent the casserole with foil if the top browns too quickly during baking.
  • Adjust cayenne pepper and buffalo sauce to control the heat level to your preference.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze before baking for longer storage.