It’s winter and that means COMFORT FOOD. All day every day. I love mac and cheese and I love buffalo, so…ta da! Buffalo chicken mac and cheese it is. I found this recipe which was “lightened-up” but I tweaked it a bit based on my tastes and what I had in the kitchen. It turned out to be delicious, easy, and made about 8 servings, so I could eat plenty!
Buffalo Chicken Mac and Cheese
Adapted from: Prevention RD
- 2-3 cups dry whole wheat pasta
- 1 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups 1% milk
- 1 cup Frank’s Hot Sauce
- 2 Tbsp ranch dressing (or ranch dip mix)
- Garlic powder and dried dill, to taste
- 1 cup Mexican blend cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup nonfat plain Greek yogurt
- 1 lb cooked chicken, cooked and shredded
- ¼ cup panko
- Preheat oven to 350 F. 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 (I used a Dutch oven) over medium heat. Once hot, add flour and stir, then add milk and bring to a simmer over medium heat. Once simmering, stir in hot sauce, ranch, garlic and dill, 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 a greased baking dish and top with panko [I ended up needing an 13 x 9 AND a 9 x 9 pan because it made a lot!] Bake for 20-30 minutes or until bubbly. Broil for 1-2 minutes or until panko is browned.