Buffalo Chicken Macaroni + Cheese

2 Tbsp country crock + calcium, divided
8 oz whole wheat elbow macaroni
1/3 cup onion, finely chopped
1 stalks celery, finely chopped
8 oz boneless, skinless chicken, diced
2 Tbsp minced garlic
6 Tbsp Texas Pete's hot sauce
1 Tbsp whole wheat flour
1 tsp dry mustard
3/4 cup fat free half-and-half
3/4 cup reduced fat sharp cheddar cheese,
2 sliced sargento reduced fat pepper jack cheese
1/3 cup fat free sour cream
1/2 cup panko breadcrumbs
1/4 cup reduced fat crumbled blue cheese
1 tsp dried parsley

Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 1/2 tablespoon margarine 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 until chicken is done. Then add 4 tablespoons hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 1/2 tablespoon margarine in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 2 tablespoons 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.

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

Put the remaining 1 tablespoon margarine in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Best served immediately

Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.