HG Buffalo Chicken Wing Macaroni and Cheese

HG Buffalo Chicken Wing Macaroni and Cheese
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.2
  • Total Fat: 3.5 g
  • Cholesterol: 19.8 mg
  • Sodium: 758.8 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 19.0 g

View full nutritional breakdown of HG Buffalo Chicken Wing Macaroni and Cheese calories by ingredient


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Number of Servings: 4


    4 1/2 ounces (about 1 cup) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
    2 stalks celery, chopped
    2 medium carrots, chopped
    1 small onion, chopped
    8 ounces cooked and shredded skinless lean chicken breast
    1 teaspoon chopped garlic
    1/4 cup Frank's RedHot Original Cayenne Pepper Sauce, divided
    1/2 cup fat-free sour cream
    2 wedges The Laughing Cow Light Creamy Swiss cheese
    2 teaspoons yellow mustard
    1 1/2 tablespoons reduced-fat Parmesan-style grated topping
    1 tablespoon chopped fresh parsley


Preheat oven to 350 degrees.

Cook pasta al dente in a medium-large pot. (Refer to package instructions for exact time.) Drain and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots, and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes.

Add chicken, garlic, and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with chicken-veggie mixture followed by the remaining pasta.

Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping and parsley.

Bake in the oven until hot and bubbly, about 30 minutes.

Serve and enjoy!

PER SERVING (1/4th of recipe): 267 calories, 3.5g fat, 924mg sodium, 35g carbs, 4.5g fiber, 5.5g sugars, 23g protein

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KEYLIME84.