Buffalo Chicken Macaroni & Cheese
Source of Recipe
Dayton Daily News
Recipe Introduction
Makes 6-8 servings. Double the ingredients for a party size amount.
Recipe Link: http://www.daytondailynews.com/news/lifestyles/tailgating-fans-have-recipes-for-fun/nSQ4Y/ List of Ingredients
2 large chicken breasts, boiled and shredded
2 cups elbow whole grain macaroni
2 tablespoons butter
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons whole wheat flour
1 cup chicken broth
1/2 cup milk
1/4 cup Frank’s Red Hot Sauce
1/4 cup Frank’s Red Hot Buffalo Wing Sauce
1 teaspoon celery seed
6 ounces reduced-fat yellow sharp cheddar cheese, cut into thin slices
2/3 cup non-fat Greek yogurt
2 tablespoon light ranch dressing
3 tablespoons bread crumbs
1/4 cup parmesan cheese
1/4 cup reduced-fat crumbled blue cheese
Sprinkle of parsleyRecipe
Instructions: Preheat oven to 350 degrees. In large pot of boiling water, cook macaroni as directed on package. Drain pasta and set aside with chicken. In a large saucepan over medium heat, add 1 tablespoon butter to pan. Sauté onions 5 minutes then add garlic to pan. Continue cooking for an additional 3 minutes. Remove onion and garlic and add to chicken and macaroni mixture. Add 1 tablespoon butter into same saucepan along with flour, cooking until flour becomes lightly brown, roughly 5 minutes. Whisk in chicken broth and milk. Add in hot sauce and buffalo sauce then bring to a slight boil until thick, about 5 minutes. Add celery seed and cheddar cheese, stirring until cheese is melted. Turn heat to low and stir in Greek yogurt and ranch dressing. Add chicken and pasta mixture to large baking dish. Pour in cheese sauce and lightly stir until combined. Sprinkle with bread crumbs and parmesan cheese. Place in oven, baking for 15 minutes. Broil on high for an additional 2-3 minutes. Remove baking dish from oven and sprinkle with parsley and blue cheese.
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