Buffalo Chicken Mac-n-Cheese

3 02 2014

Reinventing the classic buffalo chicken dip never gets old because everyone loves it. Huddle up, kids…I turned the go-to party dip into a healthy mac-n-cheese for game day! Trust me, you’ll score a touchdown at your parties with this dish!

Buffalo Chicken Mac-n-Cheese

Buffalo Chicken Mac-n-Cheese

The following makes a 9×13 casserole (compliments of This Girl’s Gotta Eat):

  • 1 lb whole wheat macaroni
  • 3 celery stalks, chopped
  • 1 rotisserie chicken, shredded or cubed
  • 3 Tbsp olive oil
  • 2 Tbsp whole wheat flour
  • 2 cup low-fat, low-sodium chicken broth
  • 1/2 – 1 cup Frank’s original hot sauce (amount depends on your taste)
  • 2 (8 oz) bricks of reduced-fat cream cheese, softened
  • Kosher salt
  • 4 oz blue cheese crumbles
  • Chopped chives or green onion for garnish

Preheat oven to 375.

Bring a large pot of water to boil, add salt and cook pasta to al dente according to package instructions. Strain pasta and set aside.

Shred or cube the chicken while the pasta cooks and set aside.

Heat 1 Tbsp olive oil in the same pot you used to cook the pasta and saute celery for a few minutes. Remove from the pot, add to the chicken and set aside.

Add the remaining 2 Tbsp of olive oil to the same pot. When the oil is heated through, remove from the heat and whisk in the flour. Turn the heat back on to medium and add chicken stock, whisking constantly – stir until sauce thickens a little and is smooth. Next add the cream cheese and just a pinch of salt to taste. Whisk the sauce until the cream cheese is melted, stirring occasionally. Next add the hot sauce and mix well. Start with 1/2 cup and taste the sauce, adjust to your liking. I ended up adding a full cup because I wanted the buffalo taste to be more prominent.

Once you get the flavor of your sauce adjusted to your liking, remove from the heat and add the pasta, chicken and celery to the sauce and stir until well mixed. Add the mac-n-cheese mixture to a 9×13 casserole dish sprayed with non-stick spray. Sprinkle the top with the blue cheese crumbles and bake uncovered a for about 20-25 minutes, until bubbly and browned on top.

You can either garnish with chopped chives or green onion for a pop of color, or serve them along the side for people to top themselves.

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