Buffalo Chicken Mac n Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups whole wheat pasta shells1 cup finely chopped cauliflower1 tablespoon unsalted butter1 large onion, finely chopped2 stalks celery (about 1 cup), finely chopped2 cloves garlic, minced1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels1 cup petite diced no salt added tomatoes1 tablespoon whole wheat flour2 cups skim milk12 ounces cooked chicken breast, diced 2 tablespoons buffalo sauce1/4 cup crumbled blue cheese
Preheat the oven to 375 degrees F.
Coat a 13 x 9 inch baking dish with cooking spray.
Cook pasta according to directions.
While the pasta is cooking, continue with the rest of the dish.
Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.
Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour.
Stir constantly for one minute, then slowly pour in the milk while stirring.
Drain the pasta.
Add the pasta, chicken and buffalo sauce and stir to combine.
Pour into the baking dish, then top with the cauliflower and blue cheese.
Bake uncovered for 15 minutes, until bubbly. Serve immediately.
Makes 8 servings; 1 cup per serving.
Coat a 13 x 9 inch baking dish with cooking spray.
Cook pasta according to directions.
While the pasta is cooking, continue with the rest of the dish.
Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.
Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour.
Stir constantly for one minute, then slowly pour in the milk while stirring.
Drain the pasta.
Add the pasta, chicken and buffalo sauce and stir to combine.
Pour into the baking dish, then top with the cauliflower and blue cheese.
Bake uncovered for 15 minutes, until bubbly. Serve immediately.
Makes 8 servings; 1 cup per serving.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 4.2 g
- Cholesterol: 34.6 mg
- Sodium: 185.1 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.7 g
- Protein: 15.4 g
Member Reviews
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DIANA3BANANA
When I saw the title of this recipe, I envisioned a bubbly and cheesy dish. This is not the case. Tthis is not a cheesy dish at all as you would expect a mac and cheese to be. That being said, I did like it and will probably make again, and try to make it a bit thicker, the sauce was runny. - 1/11/13
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CD12981010
For the benefit of your "non-US" readers - what is "buffalo sauce"? What would be a reasonable substitute?
Thanks,
Des - 1/1/13
Reply from CHEF_MEG (2/11/13)
Glad to help- you could make your own Buffalo sauce with a couple of shots of red hot sauce/tabasco and tomato juice. Chef Meg
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TATTLETALEHEART
This was very tasty after we baked it for quite a bit longer than the recipe called for, and added quite a bit more Frank's hot sauce after serving. I'll for sure make it again, but with more cheese (not blue cheese as we don't like it), and more hot sauce. Took me longer than 15 mins to prepare. - 7/6/13
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AUNTIELAURA
Yum, yum! I did add some lowfat cheddar cheese as a last step. I was more generous with all the veggies (I used the whole can of tomatoes, drained), only used one cup of milk since I added cheese and topped with parsley/green onions. I served it with a healthy salad. It looked just like the picture. - 2/28/13
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CD13935405
My family really enjoyed this. I thought the cauliflower trick was brilliant-everyone thought they were eating lots of cheese because it looks just like blue cheese on top. This is very healthy compared to most mac and cheese recipes and we had lost of leftovers for lunches - it is great reheated. - 7/25/13
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CD13311049
I will make this again and thicken it up some with cornstarch or instant potato flakes. Or with some of the leftover cauliflower, cook and use blender to cream it in the milk. I used a can of Rotel hot diced tomatoes with habaneros.Next time I'll not use as much Franks hot sauce either. - 1/27/13