spicy buffalo pumpkin mac pops (Print View)
Creamy pumpkin macaroni pops with buffalo heat and crispy crust—great for parties, snacking, and entertaining.
# Components:
→ Pasta & Pumpkin
01 - 2 cups elbow macaroni
02 - 1 cup canned pumpkin purée
→ Cheese Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Buffalo Sauce
12 - 1/3 cup hot buffalo sauce
13 - 2 tablespoons unsalted butter, melted
→ Coating
14 - 1 cup all-purpose flour
15 - 2 large eggs, beaten
16 - 1 1/2 cups panko breadcrumbs
→ For Frying
17 - Vegetable oil, for deep frying
→ Garnish & Serving
18 - 1/4 cup crumbled blue cheese (optional)
19 - Chopped chives or green onions (optional)
20 - Extra buffalo sauce, for dipping
21 - 24 lollipop or popsicle sticks
# Directions:
01 - Boil elbow macaroni in generously salted water until al dente, about 7–8 minutes. Drain thoroughly and set aside.
02 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbling. Gradually add the milk, whisking constantly until smooth and thickened, about 2–3 minutes.
03 - Reduce heat to low. Add shredded cheddar, Parmesan, garlic powder, smoked paprika, salt, and black pepper. Stir until cheeses melt and sauce is smooth.
04 - Remove the pan from heat. Fold in canned pumpkin purée until fully blended.
05 - Add cooked macaroni to the sauce. Mix until pasta is evenly coated.
06 - In a small bowl, combine buffalo sauce and melted butter. Pour the mixture evenly into the pumpkin mac and cheese and stir well.
07 - Transfer the mixture to a baking dish, spread evenly, and refrigerate for 1–2 hours or freeze for 30 minutes until firm.
08 - Using a small scoop or spoon, portion the chilled mixture into balls of about 2 tablespoons. Insert a stick into each ball.
09 - Arrange three bowls: fill one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each ball first in flour, then coat with egg, and finally cover with panko. Place on a baking sheet.
10 - Pour 2 inches of vegetable oil into a deep pot. Heat to 350°F (use a deep-frying thermometer to check temperature).
11 - Fry the coated mac pops in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes. Use a slotted spoon to transfer to paper towels to drain.
12 - Garnish pops with crumbled blue cheese and chopped chives if desired. Serve warm, accompanied by extra buffalo sauce for dipping.
# Expert Advice:
01 -
- Crowd-pleasing snack for gatherings
- Bold flavors with a creamy twist
02 -
- This recipe contains gluten dairy and eggs
- For a baked version spray pops with oil and bake at 400°F (200°C) for 15–20 minutes turning once
03 -
- Chilling the mac mixture ensures pops hold together for frying
- Adjust buffalo sauce to taste or serve extra sauce on the side for dipping