Buffalo Chicken Mac and Cheese
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Buffalo Chicken Mac and Cheese calories by ingredient
Introduction
Adapted from http://noblepig.com/2010/03/28/buffalo-chicken-macoroni-and-cheese.aspx but about 1/2 the calories and 1/2 the fat (still not totally low cal, though). Adapted from http://noblepig.com/2010/03/28/buffalo-chi
cken-macoroni-and-cheese.aspx but about 1/2 the calories and 1/2 the fat (still not totally low cal, though).
Number of Servings: 10
Ingredients
-
16 oz Boneless Skinless Chicken Breast Tenderloins
5 1/3 cups Large Elbow Macaroni
75 g Yellow Onion Large
2 Large Stalk (11"-12" Long)
2 tsp Minced Garlic
3/4 cup Red Hot Buffalo Wing
5 tbsp Light Butter, Salted
2 tbsp Flour, All Purpose
2 tsp Dry Mustard
2 1/4 cups Landolakes Fat Free Half&half
4 oz 50% Light Cheddar
2 1/2 cups 4 Cheese Mexican Reduced Fat
1/2 cup Creamed Cheese Fat Free
2 tbsp Fat Free Blue Cheese Dressing
1/2 cup Panko Breadcrumbs, Original Style
1/4 cup Crumbled Blue Cheese (reduced Fat)
Directions
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.