Casserole · Chicken

Lightened Up Chicken Buffalo Mac and Cheese

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Buffalo sauce AND mac and cheese? There is no way I could say no to the recipe. No way at all.

I’ve been in such a comfort food mood lately anyways that when I saw this recipe on Prevention RD I knew I had to make it.

It was an excellent decision too!

Lightened Up Chicken Buffalo Mac and Cheese

Original recipe here

Ingredients:

  • 2 cups dry whole wheat elbow macaroni (about 7.25 oz)
  • 1 Tbsp unsalted butter
  • 2 stalks celery, finely chopped
  • 1 red bell pepper, diced
  • 2 Tbsp all-purpose flour
  • 1 cup nonfat milk
  • 1 cup half-and-half
  • ¾ cup Frank’s Buffalo Wing Sauce
  • pinch dry mustard
  • 8 oz Cabot 50% less fat extra sharp cheddar cheese, shredded
  • 8 oz part-skim (2%) Colby cheese, shredded
  • ⅔ cup nonfat plain Greek yogurt
  • 1 lb cooked chicken, shredded
  • ¼ cup panko

Directions:

  1. Preheat oven to 350 F. Spray a large baking dish with cooking spray and set aside. Bring a large pot of water to a boil; add the pasta and cook until al dente. Drain and keep warm.
  2. Meanwhile, melt butter in a large skillet over medium heat. Once hot, add the celery and bell pepper, cooking until soft, about 5 minutes. Add flour and stir to coat; cook 1-2 minutes.
  3. Add milk and half and half and bring to a simmer over medium heat. Once simmering, stir in wing sauce, dry mustard, and shredded cheeses. Mix until cheese melts; remove from heat and stir in the yogurt, mixing well. Mix in cooked pasta and shredded chicken.
  4. Transfer pasta to the baking dish and top with panko. Bake for 30-40 minutes or until bubbly. Serve hot.
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