Buffalo Chicken Mac and Cheese
- Number of Servings: 10
Ingredients
16 oz Boneless Skinless Chicken Breast Tenderloins5 1/3 cups Large Elbow Macaroni75 g Yellow Onion Large2 Large Stalk (11"-12" Long)2 tsp Minced Garlic3/4 cup Red Hot Buffalo Wing5 tbsp Light Butter, Salted2 tbsp Flour, All Purpose2 tsp Dry Mustard2 1/4 cups Landolakes Fat Free Half&half4 oz 50% Light Cheddar2 1/2 cups 4 Cheese Mexican Reduced Fat1/2 cup Creamed Cheese Fat Free2 tbsp Fat Free Blue Cheese Dressing1/2 cup Panko Breadcrumbs, Original Style1/4 cup Crumbled Blue Cheese (reduced Fat)
from noble pig
Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
Number of Servings: 10
Recipe submitted by SparkPeople user JHDANCE111.
Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
Number of Servings: 10
Recipe submitted by SparkPeople user JHDANCE111.
Nutritional Info Amount Per Serving
- Calories: 423.8
- Total Fat: 10.1 g
- Cholesterol: 54.0 mg
- Sodium: 1,040.3 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 4.9 g
- Protein: 30.9 g
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