Wednesday, 9 July 2014

Buffalo Chicken Mac & Cheese

I hate to admit it but I have a huge soft spot for Kraft Dinner! In the past I've tried to create lighter homemade versions of mac and cheese, but tonight I thought I'd kick it up a notch! I started with whole wheat noodles to boost the fiber, then chopped up grilled chicken breasts and sautéed it with Franks Buffalo hot sauce, homemade cheese sauce and a sprinkle of blue cheese. Totally hit the spot! 


2 chicken breasts, cut into small pieces
2 garlic cloves, minced
pinch of salt
1/4 cup + 1/2 cup Franks buffalo hot sauce 
1/2 box whole wheat macaroni noodles
1 Tbsp butter
1 Tbsp flour
1 cup milk
1/4 cup plain Greek yogurt
2 cups reduced fat cheddar cheese
1/4 cup whole wheat bread crumbs
1/4 cup blue cheese


1. Preheat oven to 350*
2. Bring a large pot of water to a boil. Add macaroni and cook 6-8 minutes until al dente. Drain in a colander. 
3. Spray a pan with cooking spray and sautéed chicken until cooked. Add garlic until fragrant. Add a pinch of salt and 1/4 cup hot sauce. Mix together. 
4. In a sauce pan over medium heat mix together butter and flour. Add milk and stir until thickened. Add cheese and yogurt. Stir in remaining Franks hot sauce.
5. In a large rectangular baking dish combine noodles, cheese sauce, and chicken. Top with bread crumbs and blue cheese. Cover with tin foil and bake for 15-20 minutes.

Nutrition (1/8th of recipe)

Calories 239
Fat 6.4 g
Carbohydrate 25.1 g
Fiber 2.2 g
Sugars 2.7 g
Protein 21 g

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