Buffalo Mac and Cheese

For Macaroni
- 2 cups uncooked elbow macaroni
- 2 cups skim or 1% milk
- 3 tbsp all purpose flour
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground cayenne (red) pepper
- 2 cups shredded reduced-fat sharp cheddar cheese

For Chicken
- 1 1/2 tbsp nonfat buttermilk
- 1 1/2 tbsp hot sauce
- 1 1/2 tbsp white or cider vinegar
- 1 pound chicken tenders
- 3 tbsp whole-wheat flour
- 3 tbsp cornmeal
- 1/4 tsp cayenne pepper
- 2 tsp canola oil

Pasta:
1) Cook and drain macaroni as directed on package. Return to saucepan and cover to keep warm
2) Meanwhile, in 2 quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth.
3) Cook over medium heat, stirring constantly, until mixture boils and thickens.
4) Remove from heat.
5) Stir in cheese until melted. Keep warm.

Chicken:
1) Whisk buttermilk, 1 tbsp hot sauce and 1 tbsp vinegar in bowl until combined.
2) Add chicken, toss to coat. Transfer to refrigerator to marinate for at least 10 minutes (up to 1 hour) stirring occasionally
3) Whisk flour and cornmeal in a shallow dish
4) Remove the chicken from the marinade and roll in the flour mixture until evenly coated.
5) Sprinkle chicken with cayenne
6) Heat 1 tsp oil in a nonstick skillet over medium-high heat.
7) Add half the chicken, cook until golden brown and cooked through. Set aside and keep warm
8) Add remaining oil and chicken to skillet, cook until golden brown and cooked through.

Mix chicken and sauce with pasta.

Makes about (6) 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LYNNCOTTO.