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Monday, February 6, 2012

Light Buffalo Chicken Macaroni & Cheese


For Superbowl Sunday, the 3 of us watched the game from our living room. Sort of. Aaron spent the weekend working on a project in the garage - making more storage space! Yay!  He was in and out during the game. Caitlin all of a sudden became sick in the afternoon and wanted to lay on top of me the rest of the day.  I was able to get her comfortable on the couch (watching the Superbowl?!) and get into the kitchen to make this for dinner. It can pass for football food, right?  :)   I roasted 2 chicken breasts in the oven, and left out the dressing and chips. It was just a little spicy, but very creamy with a crunchy top. I would never guess that this was a healthy/light version of an otherwise high calorie & high fat meal!

Source: Shannon's Kitchen Creations

Ingredients:
  • 3 tablespoons butter
  • Kosher salt
  • 1/2 pound whole wheat elbow macaroni
  • 1/2 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 1/2 cups shredded chicken, cooked
  • 1 cloves garlic, minced
  • 1/4 cup plus 2 tablespoons hot sauce (preferably Frank’s Buffalo Wing Sauce)
  • 1 tablespoon all-purpose flour
  • 1 teaspoons dry mustard
  • 1 1/4 cups 1 % milk
  • 1 1/2 cups reduced fat shredded cheese blend of cheddar, Monterey Jack and mozzarella
  • 1/3 cup light sour cream
  • 1/4 cup light blue cheese dressing
  • 2 tablespoons chopped fresh parsley
  • 7 baked tortilla chips crushed

Directions:

Preheat the oven to 350 degrees F and butter a 8 x 8-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 1 1/2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/4 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 1 1/2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the milk, then add the remaining 2 tablespoons hot sauce and stir until thick, about 2 minutes. Whisk in the cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Top with blue cheese dressing, crushed tortilla chips, and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Makes 6 servings, 8 points + each

Nutritional information, 1/6 of casserole – 8 points +
297 calories, 10.6 grams of fat, 94 mg of sodium, 32.3 grams of carbs, 1.2 grams fiber, 17 grams protein

2 comments:

Krystal Regueiro said...

YUM! This sounds tasty..especially since it has Buffalo chicken! Caitlin sure loves her mommy cuddling time!! hehe, she's taking advantage of the mommy and you time! That's all. ;-)

Chris said...

Wow, I definitely have to try this!!! I think I'll actually save some grilled hot wings the next time I make them and use that for the chicken in this dish.

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