Adapted from Sweet Tooth Sweet Life--(http://www.sweettoothsweetlife.com/2011/08/23/buffalo-chicken-mac-cheese-saves-the-day/)
Ingredients:
- 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
- Cook pasta according to package directions, omitting salt and fat; drain.
- 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.
- 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.
- Heat oil in a large saucepan over medium heat; sprinkle flour (or cornstarch) evenly into pan. Cook 2 minutes, stirring constantly with a whisk.
- 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.
- 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.
- Stir in pasta and chicken. Add additional hot sauce, if desired (I added about another 1/4 cup here).
- Preheat broiler. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
- Sprinkle evenly with reserved bacon and mozz/cheddar cheese. Broil 3-5 minutes or until cheese melts. ENJOY!