Buffalo Chicken Mac and Cheese

By ShoDav

Ingredients

• 2 cups dry whole wheat elbow macaroni (about 7.25 oz)
• 1 Tbsp unsalted butter
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 2 Tbsp whole wheat flour
• 1 cup nonfat milk
• 1 cup half-and-half
• 3/4 cup Frank’s Buffalo Wing Sauce
• pinch dry mustard
• 8 oz Cabot extra sharp cheddar cheese, shredded
• 8 oz Colby cheese, shredded
• 2/3 cup nonfat plain Greek yogurt
• 1 lb cooked chicken, shredded (can use rotisserie)
• 1/4 cup whole wheat panko
• 2 Tbsp fresh parsley, chopped

Details

Servings 7
Preparation time 25mins
Cooking time 55mins
Adapted from preventionrd.com

Preparation

Step 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.

Meanwhile, melt butter in a large skillet over medium heat. Once hot, add the celery and carrots, cooking until soft, about 5 minutes. Add flour and stir to coat; cook 1-2 minutes. 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.

Transfer pasta to the baking dish and top with panko. Bake for 30-40 minutes or until bubbly. Serve hot, sprinkled with parsley.

Instructions