Monday grumble…grumble…grumble! I know! 🙁 Where do the weekends go?
So the recipe I’m featuring today was a simple act of wifely kindness (little does he know, eggplant is on the menu for later this week…). My husband is a sucker for anything buffalo-chicken-y. I butchered the fat content on this recipe BIG time, and it’s still nothing terrific nutritionally-speaking…but a salad accompaniment and you’re good to go! However, it is pretty flippin’ delicious…if I do say so myself. When Mr. Prevention offers to do the dishes and says he’ll eat the leftovers during the week, I know it’s a job well-done. 😉
Buffalo Chicken Macaroni and Cheese adapted from Noble Pig
7 5 Tbsp unsalted butter light butter made without partially hydrogenated or hydrogenated oil
1 pound 12 ounces whole wheat elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken (or shredded chicken breasts)
2 cloves garlic, minced
3/4 cup Frank’s Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups fat free half-and-half
1 pound Cabot 50% less fat extra sharp cheddar cheese, shredded
8 4 ounces low-fat pepper jack cheese, shredded
2/3 cup low fat sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley
Preheat oven to 350 degrees and butter coat a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente. Drain.
Meanwhile, melt 1 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 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack 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. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color. Yield: 12 large servings
Nutrition Information (per serving): 411 calories; 14.7 g. fat; 73 mg. cholesterol; 861 mg. sodium; 30.6 g. carbohydrate; 3.5 g. fiber; 37 g. protein
I received one lonely Q&A question in the past few weeks. We were doing these really regularly with all your awesome questions coming in, and I’d love to get one up sometime this week!! You all help keep me on my toes!
If you have a burning (or just curious!) question, please email it to me at [email protected] ! I’ll accept questions unrelated to nutrition to. Spice things up a bit!
I’ll leave you with the cutest picture I’ve taken in some time…
Question: What is your all-time, hands down FAVORITE food or meal?
I ask because obviously Mr. Prevention has a “thing” for buffalo chicken anything. Me? KING CRAB!
Ciao for now,