Creamy Buffalo Sauce Bacon Mac and Cheese

Diagonally placed 9x13 white baking dish with Creamy Buffalo Sauce Bacon Mac and Cheese, fully baked and garnished with chopped spring onion greens. In the back left is a stack of white plates with a silver spoon on top.

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This Creamy Buffalo Sauce Bacon Mac and Cheese is ultra rich, cozy, and super comforting! It’s made with plenty of cheese, and loaded with crispy bacon, corn, and baby spinach leaves! Perfect for a quick weeknight dinner or as a side!


  • 8 ounces uncooked Galletti n°44 Pasta (feel free to use macaroni if they don’t bore you, or any other short cut pasta!)
  • 2 cups Baby Spinach, loosely packed (if using frozen, you’ll need just 1 & 1/2 cups instead)
  • 1 cup Corn Kernels (sweet or regular and either frozen or fresh)
  • 6 slices Bacon – chopped into bite sized strips (I used Oscar Mayer’s Naturally Hardwood Smoked Bacon)
  • 2 TBLS Unsalted Butter
  • ½ White Onion – chopped small
  • 6 cloves Garlic – minced
  • 2 TBLS All-Purpose Flour
  • 3 cups Whole Milk
  • 1 TSP Kosher Salt, to taste
  • 1.5 TSP freshly cracked Black Pepper, to taste
  • 1 TSP ground Cayenne, to taste
  • 4 TBLS Buffalo Sauce (I use Wing Time’s Buffalo Wing Hot Sauce)
  • 1 + ¼ cup freshly grated Sharp Cheddar Cheese
  • 5 slices Colby Jack Cheese – broken up into pieces (I use Sara Lee’s custom slices and used 10 x half slices in total)
  • 2 Spring Onions (green parts only) – small chopped


  1. Bring a large pot of salted water to a boil. Add the pasta and corn and cook until al dente according to package instructions. In the last minute of cooking, add the baby spinach. Drain and set aside.
  2. Pre-heat the oven to 175°C/350°F
  3. Meanwhile, in a large deep sauté pan, cook the bacon over medium-high heat until crisp and cooked through. Transfer to a plate lined with a paper towel to drain off the excess grease and set aside.
  4. In the same pan with the bacon drippings, add the unsalted butter. On the butter has melted and is nice and bubbly, add the onion and garlic and sauté until fragrant – about 2 minutes.
  5. Next, whisk in the flour and cook for 1-2 minutes.
  6. Lower the heat to medium-low and gradually pour in the milk while continuing to whisk until thickened.
  7. Season with kosher salt, black pepper, and ground cayenne to taste, and pour in the Buffalo Sauce. Continue whisking until combined.
  8. Sprinkle in 1 cup of the freshly grated cheddar cheese and add 3 slices of the colby jack cheese and continue whisking until the sauce has thickened – about 4-6 minutes.
  9. Add the pasta, corn, spinach, and bacon and mix until fully coated in the sauce.
  10. Transfer to a large 9×13 baking dish and scatter the remaining grated cheddar cheese and colby jack cheese pieces on top.
  11. Bake for 13-15 minutes until the cheese is bubbly and the pasta has heated through.
  12. Garnish immediately with the spring onion greens and serve!



  1. Baking time may vary depending on your oven. But you’ll know to remove the dish from the oven once the cheese has melted and is nice and bubbly.
  2. To make this vegetarian: Eliminate the bacon and cook the dish in unsalted butter and olive oil. You can add a plant or soy based protein, or your favorite mushrooms to make the mac and cheese more substantial.
  3. To make this vegan: Eliminate the bacon like above and cook the dish in unsalted vegan butter and olive oil. In addition, use almond milk in place of the whole milk and vegan cheese.
  4. To make this gluten-free: Use gluten-free flour such as Bob’s Red Mill Sweet White Rice Flour, and ensure that the cheese you are using is GF certified. Also, be sure to use gluten-free pasta.


Keywords: mac and cheese, weeknight dinner, easy mac and cheese, dinner, pasta, buffalo sauce mac and cheese, bacon make and cheese, mac and cheese side