Let’s take a break from Thanksgiving recipes for a minute to talk about mac and cheese. Lighter Buffalo Chicken Mac and Cheese, to be exact! There are worse things.
Lately I’ve been in a knock-down, drag-out fight with myself over my mac and cheese addiction. This beast formed while I was pregnant and has continued to rage on throughout the summer and fall. I can’t get enough! Worst yet, the kind I crave the most is this ridiculous version from a nearby Cajun restaurant which I make Ben pick up, um, at least once a week. It’s white cheddar, it’s impossibly thick and creamy, and it’s probably made with a shocking amount of cream, butter, and cheese. I was actually just thinking about the amounts last night in bed (?) and almost shed a tear.
Anyway, good mac and cheese, thankfully, does not need to be cream, butter, nor cheese laden, believe it or not, as I will prove to you in this mac and cheese recipe. I had scoop after scoop of it for lunch the other day!
There’s just 2 Tablespoons of butter in the entire recipe, and I used Greek yogurt to both thicken the sauce and give it a tang that tastes so good with spicy buffalo wing sauce. A modest amount of freshly shredded cheddar cheese gives the dish decadence, and a secret, cheesy ingredient provides a whole ‘nother level of deliciousness. Buckle up, baby – you’re in for a yummy ride!
Start by cooking 8oz (1/2lb) gluten-free or regular rotini in a big pot of salted, boiling water until it’s just under al dente. The pasta will finish cooking while the mac and cheese bakes in the oven, so make sure it’s still got a bit of a bite to it.
Meanwhile, add 1lb chicken breasts cut into bite-sized pieces to a large skillet with nonstick spray over medium-high heat. Season with salt and pepper then saute until no longer pink. Remove to a plate then set aside.
Turn the heat down to medium then melt 2 Tablespoons butter in the skillet and add 2 cloves minced garlic. Cook for 30 seconds, then sprinkle in 2 Tablespoons gluten-free flour (I like white or brown rice flour) or all-purpose flour, whisk until smooth, and then cook for 1 minute.
Next, slowly stream in 1-1/2 cups milk (I used skim but just use whatever you’ve got in the fridge) while whisking constantly then stir until thickened and bubbly, about 2-3 minutes.
Turn off the heat then add in all the goodies! Starting with 6oz plain Greek yogurt.Â
4oz freshly shredded cheddar cheese (freshly shredded is best, if you can swing it!)
And 3 Laughing Cow Blue Cheese Wedges (my secret ingredient!)Â I am SO excited about this addition! It melts like a dream and adds an awesome flavor to the mac and cheese. I don’t usually love blue cheese but the flavor in these wedges is just right – not too strong.
Once all the cheese is melted, stir in 1/4 cup buffalo wing sauce (not hot sauce.) This sauce contains no butter, and thus no fat – just zippy buffalo wing flavor.
Add the cooked chicken and pasta so the sauce then give everything a big stir to coat.
Transfer the mac to an 8×8 baking dish then top with 1/2 cup crushed gluten-free Rice Chex (made from 1 cup Chex) or panko bread crumbs for crunch, and 2 Tablespoons more buffalo wing sauce for a concentrated punch of flavor. Bake at 350 degrees for 25-30 minutes, or until the cheese is bubbly and bread crumbs are light golden brown.
Let rest for 5 minutes then scoop and devour!
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Lighter Buffalo Chicken Mac and Cheese
Description
Lighter Buffalo Chicken Mac and Cheese is spicy and decadent, yet lighter than regular mac and cheese. Gluten-free friendly, too!
Ingredients
- 8oz gluten-free or regular rotini
- 1lb chicken breasts, chopped into bite-sized pieces
- salt and pepper
- 2 Tablespoons butter
- 2 garlic cloves, minced
- 2 Tablespoons gluten-free or all-purpose flour
- 1-1/2 cups milk (I used skim)
- 6oz plain Greek yogurt
- 4oz shredded cheddar cheese
- 3 Laughing Cow Blue Cheese Wedges, crumbled into pieces
- 1/4 cup + 2 Tablespoons buffalo wing sauce, divided
- 1/2 cup crushed gluten-free Rice Chex (made from 1 cup Chex) or panko bread crumbs
Directions
- Preheat oven to 350 degrees. Cook rotini in a big pot of salted, boiling water until just under al dente. Pasta should still have a bit of a bite to it as it will finish cooking in the oven. Drain then set aside.
- Meanwhile spray a large skillet over medium-high heat with nonstick spray then add chicken, season with salt and pepper, and then saute until no longer pink. Remove to a plate then set aside.
- Turn heat down to medium then melt butter in the skillet, add garlic, and saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly pour in milk while whisking then cook until thickened, 2-3 minutes. Turn off heat then add in Greek yogurt, cheddar cheese, and Laughing cow cheese. Stir until smooth then stir in 1/4 cup buffalo wing sauce.
- Add cooked pasta and chicken to the skillet then stir to combine. Transfer mixture to an 8x8 baking dish then top with Rice Chex or panko bread crumbs and drizzle over remaining 2 Tablespoons buffalo wing sauce. Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly and bread crumbs are light golden brown. Let rest for 5 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Lighter Buffalo Chicken Mac and Cheese is off the chain. There, I said it! Spicy, creamy, cheesy – and with a nice crunch from the panko bread crumbs. This would be great to serve the day before Thanksgiving, actually, when company’s in town and you need to feed a crowd. It’s certainly a pleaser! Enjoy!
Eve Pautsch 11.25.2013
Holy yumminess! It is too bad I am sitting at Parent-Teacher Conferences waiting for the next parent to arrive or I’d make this immediately. I became obsessed with anything “buffalo” flavored when I was pregnant with my first son, who will be 8 in January.
FitBritt@MyOwnBalance 11.25.2013
Oh my gosh this looks amazing and I want it now! Can I just say you are a genius for adding the Laughing Cow to this recipe!
Lisa 11.25.2013
Looks uh-maz-ing. I’m at work, and freezing, and can’t stop thinking about this now.
Alaina @ Fabtastic Eats 11.25.2013
We just moved to the Mid-West recently and I went to HyVee for the first time a couple weeks ago.. I was raving about it my husband, so we went back together. We’re so obsessed..it’s hands down the best grocery store I have EVER been in. I almost died over their freshly made guac! Ahh..theyre awesome. This mac & cheese looks to die for..I keep trying to get my hubs on the different flavored mac and cheese train..but hes all about the classic. (Unless I add beer, he’s ok with beer mac!) Love this!
Julie 11.25.2013
Oh boy, is it Jethro’s mac and cheese that made you cry? Yea, it’s sinful.
Megan 11.25.2013
This is so perfect! Literally just made some the other day and searched the internet for a “healthier” option but couldn’t find one! I could not eat the one I made because it made me sick to think of how many bad things were in it! Bleh. Thanks for this!
Jamie 11.25.2013
Looks amaze!!
Brie @ Entrée the Giant 11.25.2013
Ugh…I love Laughing Cow wedges. Every flavor is to die for, but nothin’ beats good ol’ blue for that classic buffalo flavor combo. Mmm!
Jessica @ A Kitchen Addiction 11.25.2013
This looks and sounds amazing! Love that you use Laughing Cow blue cheese for flavor and creaminess!
Danielle 11.25.2013
You are a genius! I have been craving blue cheese (can’t have it because of a bun in the oven)… I never thought of using Laughing Cow! Plus, now I won’t have to frequent Z’Marik’s for their buffalo mac!
Design Chic 11.25.2013
Is it crazy that I’m now wanting this for breakfast – looks amazing and I can’t wait to try!
Katie 11.25.2013
Thinking about making this and freezing it for after my baby’s arrival. Do you think it would hold up okay in the freezer? Would you leave the panko and buffalo sauce off until we’re ready to heat it up?
Dena 11.25.2013
Making this TONIGHT. I love love love when dinner has been figured out. Wow, I’m early today…lol. Thanks for a great recipe! I just wish it was dinner time NOW. :/
Erica @ In and Around Town 11.25.2013
Great idea of using the greek yogurt in this recipe! Mac and Cheese is such a comforting dish and its always so hard to just have one small serving, I always go back for more!
C. 11.25.2013
Wow this looks tasty! Adding to my list to try. There is a delicious lunch place in Chicago called
Protein Bar that has a buffalo quinoa dish similar to this that I am obsessed with.
Nichole C 11.25.2013
Ummmm, this looks and sounds amazing!
erin @hooleywithaz 11.25.2013
this is making me hungry….not good, as it’s only 8:30am and it’s the week of thanksgiving!
Jenn 11.25.2013
Could you make this in a Dutch oven and avoid using a cooking pan & a baking dish? Not sure on cooking times/temperature.
Anne [A Squared] 11.25.2013
My hubby will love this! Pinning this recipe for a post-Thanksgiving dinner!
Jen @ West Street Story 11.25.2013
This mac and cheese looks amazing, and I literally cannot stop thinking about it. Guess I will be headed to the grocery store today!