Buffalo Chicken Macaroni and Cheese

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 7.7 g
  • Cholesterol: 57.4 mg
  • Sodium: 1,137.9 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 25.8 g

View full nutritional breakdown of Buffalo Chicken Macaroni and Cheese calories by ingredient
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WW 8pts per serving WW 8pts per serving
Number of Servings: 5


    8 oz uncooked whole wheat elbow macaroni
    1 cup skim milk
    1 T cornstarch
    4 oz reduced fat Velveeta, cubed
    1/4 cup reduced fat Mexican shredded cheese
    1 tsp light butter
    12 oz chicken breast, cut into bite sized pieces
    1/2 cup Frank's Red Hot
    2 T crumbled blue cheese


Cook pasta according to package directions, omitting salt and fat.

Cook the chicken in a nonstick skillet coated with cooking spray until cooked through.

Whisk the milk and cornstarch together in a small saucepan. Bring to a boil. Reduce the heat to a simmer. When the sauce is thick enough to coat the back of a spoon, add the cheese. Stir until the cheese has melted and the mixture is silky and well blended.

Place the cooked, drained pasta in a large bowl. Pour the cheese sauce over it and stir to combine.

In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

Gently stir the chicken and blue cheese into the pasta. Serve immediately.

Serving Size: makes 5 1 cup servings

TAGS:  Poultry |

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