Buffalo Chicken Mac n Cheese
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Buffalo Chicken Mac n Cheese calories by ingredient
Introduction
All the flavor you crave, in macaroni and cheese form to keep your fingers clean! All the flavor you crave, in macaroni and cheese form to keep your fingers clean!Number of Servings: 8
Ingredients
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2 cups whole wheat pasta shells
1 cup finely chopped cauliflower
1 tablespoon unsalted butter
1 large onion, finely chopped
2 stalks celery (about 1 cup), finely chopped
2 cloves garlic, minced
1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
1 cup petite diced no salt added tomatoes
1 tablespoon whole wheat flour
2 cups skim milk
12 ounces cooked chicken breast, diced
2 tablespoons buffalo sauce
1/4 cup crumbled blue cheese
Tips
Top with chopped green onions, parsley, or celery. Serve with additional hot sauce and a dollop of Greek yogurt.
Directions
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.
Member Ratings For This Recipe
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CD13790765
We really liked this. Because of the comments that it was runny, I only used 1 cup of skim milk and with the calories saved I added 1/3 cup reduced fat mozzarella cheese. It was not runny at all and creamy. This felt like real comfort food. - 5/8/13
Reply from CHEF_MEG (5/17/13)
Great swap!
Chef Meg
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CD13427468
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CD12463350
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MARTI1LL
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CD13464565
