Recipe #7 February 18, 2013

Buffalo Chicken Mac n Cheese

Ingredients

2 cups whole wheat pasta shells
1 cup finely chopped cauliflower (I would do 2 C next time)
1 tablespoon unsalted butter
1 large onion, finely chopped



2 stalks celery (about 1 cup), finely chopped



2 cloves garlic, minced
1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
1 cup petite diced no salt added tomatoes



1 tablespoon whole wheat flour
2 cups skim milk ( I would do less, it didn't thicken well.)
12 ounces cooked chicken breast, diced
2 tablespoons buffalo sauce
1/4 cup crumbled blue cheese

 

Directions

1.    Preheat the oven to 375 degrees F. 2.    Coat a 13 x 9 inch baking dish with cooking spray.
3.    Cook pasta according to directions. While the pasta is cooking, continue with the rest of the dish.
4.    Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
5.    Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan. Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
6.    Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour. Stir constantly for one minute, then slowly pour in the milk while stirring.
7.    Drain the pasta. Add the pasta, chicken and buffalo sauce and stir to combine.
8.    Pour into the baking dish, then top with the cauliflower and blue cheese.( We added some mild cheddar too.)
9.    Bake uncovered for 15 minutes, until bubbly. Serve immediately.