Lighter Buffalo Chicken Mac and Cheese
Try this Lighter Buffalo Chicken Mac and Cheese recipe, or contribute your own.
Try this Lighter Buffalo Chicken Mac and Cheese recipe, or contribute your own.
- salt and pepper
- 2 garlic cloves minced
- 2 tablespoons butter
- 1 lb chicken breasts chopped into bite-sized pieces
- 8 oz gluten-free or regular rotini
- 2 tablespoonsâ gluten-free or all-purposeâ flour
- 1-1/2 cups milk (i used skim)
- 6 oz plain greek yogurt
- 4 oz shredded cheddar cheese
- 3 laughing cow blue cheese wedges crumbled into pieces
- 1/4 cup + 2 tablespoons buffalo wing sauce divided
- 1/2 cup crushedâ gluten-free rice chex (made from 1 cup che
- Carbohydrate 3.08539182803346 g
- Cholesterol 96.1158384324324 mg
- Fat 21.043778040906 g
- Fiber 0.0251999988555908 g
- Protein 26.4726042858407 g
- Saturated Fat 10.4530928166517 g
- Serving Size 1 1 Serving (200g)
- Sodium 269.434783382151 mg
- Sugar 3.06019182917787 g
- Trans Fat 1.47502913864619 g
- Calories 311 calories
Step-by-step
- 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.
A Lighter Take on a Classic Comfort Food: Buffalo Chicken Mac and Cheese
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. Comfort food is a must, but let's face it, sometimes the guilt creeps in after devouring a creamy, cheesy, calorie-laden pasta dish. That's why I've been experimenting with healthier versions of my favorite classics, and this lighter Buffalo Chicken Mac and Cheese is my latest triumph! It hits all the right notes – cheesy, tangy, spicy – without the overwhelming heaviness.
The secret to this recipe's success lies in a few simple substitutions. Instead of relying solely on heavy cream or cheese sauce, I've incorporated Greek yogurt to add creaminess and tang without the extra fat. This gives it a delightful lightness that keeps it from being too rich. I also use a combination of cheddar and crumbled Laughing Cow cheese for a unique flavor profile. The Laughing Cow adds a subtle, creamy sharpness that cuts through the richness of the cheddar and buffalo wing sauce perfectly.
The chicken is sautéed rather than fried, keeping it lean and healthy. And don't worry, we're not sacrificing flavor! The buffalo wing sauce still packs a punch, providing that signature spicy, tangy kick. To add a delightful crunch, I use gluten-free rice Chex, which offers a satisfying textural contrast to the creamy pasta. You could also use panko breadcrumbs for a similar effect.
This recipe is incredibly versatile. Feel free to experiment with different cheeses, such as Monterey Jack or pepper jack, for a change of pace. You can also adjust the amount of buffalo wing sauce to suit your spice preference. For a vegetarian option, simply omit the chicken and add extra vegetables, such as broccoli or spinach, for added nutrition.
This lighter Buffalo Chicken Mac and Cheese is a perfect weeknight meal that the whole family will love. It's quick to make, satisfying to eat, and guilt-free enough to enjoy without reservation. So, ditch the heavy cream and embrace this healthier, tastier version of a beloved classic. You won't be disappointed!
Ingredients:
- Salt and pepper
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 lb chicken breasts, chopped into bite-sized pieces
- 8 oz gluten-free or regular rotini
- 2 tablespoons gluten-free or all-purpose flour
- 1-1/2 cups milk (skim milk recommended)
- 6 oz plain Greek yogurt
- 4 oz shredded cheddar cheese
- 3 Laughing Cow blue cheese wedges, crumbled
- 1/4 cup + 2 tablespoons buffalo wing sauce, divided
- 1/2 cup crushed gluten-free rice Chex (or panko breadcrumbs)
Instructions (summarized – for detailed instructions, please refer to the recipe):
- Cook pasta al dente.
- Sauté chicken until cooked through.
- Make a cheese sauce with butter, flour, milk, Greek yogurt, and cheese.
- Stir in buffalo wing sauce and cooked pasta and chicken.
- Bake in a baking dish topped with crushed rice Chex and remaining buffalo wing sauce.
Enjoy this lighter, healthier, and equally delicious twist on a classic comfort food!
