lightened up buffalo chicken mac and cheese
As an Amazon Associate I earn from qualifying purchases.
let’s talk mac and cheese,
or better yet, buffalo chicken mac and cheese,
and even better still lightened up buffalo chicken mac and cheese.
Being the Buffalo girl that I am, I could not let Superbowl Week go by without a buffalo chicken recipe, even though there are approximately 13,624,589 floating around the web this week.
No joke, buffalo style anything is all you see, but this is a recipe that I have been tweaking for months and months, and now that I finally got it exactly how I want it, I figured I’d be nice and share.
A few notes before we get to the recipe –
most light mac and cheese dishes use reduced fat cheese, personally I’d rather NOT
I used extra sharp cheddar and blue cheese; because they both have such strong flavors, a little goes a long way, but if you feel the need, go ahead and use reduced fat cheese, but really please don’t
Also, I used ground chicken breast because I think it’s easier, but you could substitute diced or shredded chicken.
If you like your buffalo chicken with more of a kick, and I certainly do, up the amount of hot sauce, but with feeding kids I keep it a bit more tame and just pass the Franks at the table for those who need it.
Ingredients
- 1 lb penne, or other small shaped pasta, cooked according to package
- 2 cloves of garlic, minced
- 1 lb ground chicken breast
- salt and pepper
- 1 Tbsp butter
- 1/4 cup whole wheat flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1/4 Franks hot sauce
- 4 ounces extra sharp cheddar, shredded
- 1/3 whole wheat panko
- 4 ounces blue cheese, crumbled
Instructions
- while your pasta is cooking, pre-heat the oven to 350 degrees
- spray a large skillet with cooking spray, and heat over medium-high
- add the garlic, and saute 30 seconds
- add chicken, season with salt and pepper, and cook until no longer pink
- remove the chicken, and set aside
- reduce the heat to medium, and melt the butter in the skillet
- stir in the flour, cook until the butter has been completely absorbed (about 1 minute)
- slowly whisk in the stock and milk
- simmer, whisking frequently until the mixture has thickened, bout 4 – 5 minutes
- remove from the heat, and stir in the hot sauce and cheddar cheese (stir until smooth and the cheese has completely melted)
- add the chicken and sauce to the pasta,toss to combine, and pour into a casserole dish that has been sprayed with non-stick cooking spray
- top the pasta with the panko bread crumbs and the blue cheese crumbles
- bake at 350 for 20 – 25 minutes, until the top is nicely browned and the sides are bubbling
- cool 5 minutes before serving
If you like buffalo wings as much as I do, this pasta is for you.
Pass the celery and blue cheese please!
football food from friends –
chocolate cheesecake football shooters – the first year
beef flautas and queso – mom on timeout
sweet and spicy pretzels – crazy for crust
you may also like
baked pasta with chicken and tomatoes
Sad but true — I’ve never cooked buffalo-flavored anything. But this mac ‘n cheese has me questioning all of my life’s cooking decisions. It looks incredible Heather! Pinned!
thanks Amy – if you like spicy, you need to try it; classic football food
Reduced fat cheese is a crime (unless it’s cream cheese but cream cheese isn’t really the same as other cheese!) Yeah, I’ve used it before but only a few times. So I’m totally on board with not using reduced fat cheese! Love this recipe, Heather. Because I love all things buffalo, no matter what time of year it is!
me too Julie, I could eat buffalo style all yer long
Even though there may be 13,624,589 football recipes in internet land, I want THIS one!! YUM!
thanks Beth!! I’ll trade for your for some chocolate cheesecake shooters
Pingback: lightened up buffalo chicken mac and cheese | Melya
What an awesome combination!! My stepdaughter thanks you in advance…she’s going to freak for this!
thanks so much!
That sounds positively decadent even though it’s lightened. Add the Buffalo, and I’m all in!
it definitely feels decadent, but you can go back for seconds ?
Looks delicious. And the added chicken more than makes up nutritionally for the reduced quantity of cheese. Hearty comfort food, perfect for dreary winter months.
it was definitely hearty, and plenty of cheese taste so as not to feel deprived, thanks Susan
My kids always scoff at me when I eat blue cheese with my buffalo “stuff”, but I’m thinking they may not even blink if I made this! This sounds so good, and perfect for tomorrow, which has already been called as a snow day here. Yum!
lucky, I SO miss snow days
Love the cheesy goodness! I have never made mac and cheese with blue cheese but this looks amazing!
if you like blue cheese it is a must. SO much flavor in just a little bit
The idea of lightened up mac and cheese sounds like “comfort food heaven”. I love that you didn’t use “light” cheese too. This recipe needs to be made by me soon.
no light cheese anywhere near here ? thank so much Joanie
I am definitely a sucker for anything with buffalo sauce. This recipe is fantastic. I love the way you lightened it but still kept all the flavors (like blue cheese) that I adore. My facebook followers are going to love it.
thanks so much Christie! from you, the queen of all things light, that is a huge compliment
Pingback: chicken and cheese stuffed portobellos (with quinoa) – Heather’s French Press
I love these flavors so much! Two f my favorite things in one dish and lightened up?! What more could you want.
thanks Toni! I was Thrilled with how it turned out
Bring on the buffalo pasta!!! Love this dish and I love that you went ahead and made it anyway!!!
thanks Jocelyn, I can never get enough
Pingback: Pantry Greek Yogurt Buffalo Ranch Dressing or Dip – Cupcakes & Kale Chips
Pingback: Mouthwatering Buffalo Chicken Recipes | WORLD Warotter
How many does this serve?
depending on your portion size, it should feed at least 8