Buffalo Chicken Macaroni and Cheese

 

Makes 15 servings

 

Ingredients:

 

1 pound elbow macaroni

6 tablespoons light butter

1 small onion, finely chopped

2 stalks celery plus leaves, finely chopped

4 boneless, skinless chicken breasts, cooked, shredded* 

2 cloves garlic, minced

1 cup Frank's buffalo hot sauce

3 Tablespoons all-purpose flour

1 teaspoon dry mustard

3 cups 1% milk

2 cups 2% milkfat sharp cheddar cheese, shredded

1 cups 2% milkfat monterey jack cheese, shredded

1 cup reduced fat pepper jack cheese, shredded 

2/3 cup nonfat sour cream

1 cup panko breadcrumbs

1/2 cup crumbled blue cheese

 

Note: For best results use crockpot cooked or rotisserie chicken

 

Directions:

 

1. Preheat oven to 350°.

2. Prepare a 9x13 baking dish with cooking spray.

3. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

4. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the shredded chicken, garlic and half of the buffalo  sauce. Cook until mixture is heated through, about 3-5 minutes.

5. Melt 2 tablespoons butter in a large skillet over medium heat. Whisk in the flour and mustard until crumbly. Continue whisking, adding the milk and remaining buffalo sauce to the flour mixture, until smooth and thickened.  Whisk in the cheddar, monterey, pepper jack cheeses, and sour cream until smooth.

6. Stir the cooked macaroni into the cheese mixture. 

7. Pour half of the macaroni and cheese mixture into the prepared baking dish, then add the chicken mixture,  and then the remaining macaroni and cheese. 

8. In a microwave dish, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs and blue cheese. Sprinkle over the macaroni and bake 40 minutes. 

 

 

Nutrition Information: 329 calories, 11g fat, 34g carb, 24g protein