Buffalo Chicken Mac & Cheese
Adapted from Sweet Tooth Sweet Life--(http://www.sweettoothsweetlife.com/2011/08/23/buffalo-chicken-mac-cheese-saves-the-day/)


  • 8 ounces uncooked elbow macaroni
  • 2 slices bacon
  • 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/3 cup Frank’s Red Hot (Original or Buffalo – I used buffalo)
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour (or 1/2 tbsp corn starch)
  • 1-1/2 cups fat-free milk
  • 1/3 cup condensed 98% fat-free cream of chicken soup, undiluted
  • 3/4 cup shredded six-cheese Italian blend
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp dried dill
  • 1/4 teaspoon salt
  • 1/2 cup shredded reduced-fat mozzarella and cheddar cheese blend

  1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high.
  3. Add chicken to drippings in pan; sauté about 5 minutes, then add onion, celery, and hot sauce. Continue to sauté for another 3-4 minutes.
  4. Heat oil in a large saucepan over medium heat; sprinkle flour (or cornstarch) evenly into pan. Cook 2 minutes, stirring constantly with a whisk.
  5. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick.
  6. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, chili powder, dill, and salt, stirring until cheese melts.
  7.  Stir in pasta and chicken. Add additional hot sauce, if desired (I added about another 1/4 cup here).
  8. Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
  9. Sprinkle evenly with reserved bacon and mozz/cheddar cheese. Broil 3-5 minutes or until cheese melts. ENJOY!

02/20/2013 23:22

MMM this looks good!


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