Wednesday, October 23, 2013

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Mac and Cheese

I have found yet another buffalo recipe. I just can't stay away from the buffalo flavor. Actual I can't stay away from anything spicy. I love my spicy foods.

Buffalo Chicken Mac and Cheese

Pasta, chicken, franks red hot, and cheese all in one casserole, can't go wrong here. Just serve with a veggie, like a nice salad and you have a complete meal.

Buffalo Chicken Macaroni and Cheese
1 pound shell pasta
3 boneless, skinless chicken breasts, cooked and cubed
1 tablespoons all purpose flour
4 tablespoons unsalted butter
1 1/2 cups fat free milk
6 ounces Monterey jack cheese, shredded and divided
1/3 cup sharp cheddar cheese, shredded
1/3 cup Frank's red hot sauce
1/3 cup panko bread crumbs

Preheat oven to 375°F. Lightly grease a 9x13 pan.

Cook pasta according to package directions. Drain well and return to the pot.

While the pasta is cooking, heat a medium saucepan over medium heat and add the butter. Once the butter is melted whisk in the flour and cook for 1-2 minutes. Slowly whisk in the milk and turn the heat down to low. Whisk until the milk thickens. Add in 4 ounces of Monterey jack cheese and all of the cheddar cheese and stir until it is melted and smooth. Stir in the Frank's sauce.

Add the chicken and cheese sauce to the pasta stirring to combine. Pour into prepared baking dish. Sprinkle with panko and remaining Monterey jack cheese. Bake for 25 minutes.

Serves: 6
Calories: 529
Total Fat: 18.2g
   Saturated: 9.2g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 118.1g
Sodium:  909.5mg
Potassium: 101.7mg
Total Carbs: 47.9g
   Dietary Fiber: 2.2g
   Sugars: 7.1g
Protein: 41.7g
Vitamin A: 20.1%
Vitamin C: 0.5%
Calcium: 25.2%
Iron: 0.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Pearls, Handcuffs, & Happy Hour.


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