1lb chicken breasts, chopped into bite-sized pieces.Let rest for 5 minutes then scoop and devour! Bake at 350 degrees for 25-30 minutes, or until the cheese is bubbly and bread crumbs are light golden brown. 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. 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.Īdd the cooked chicken and pasta so the sauce then give everything a big stir to coat. I don’t usually love blue cheese but the flavor in these wedges is just right – not too strong. Turn off the heat then add in all the goodies! Starting with 6oz plain Greek yogurt.Ĥoz freshly shredded cheddar cheese (freshly shredded is best, if you can swing it!)Īnd 3 Laughing Cow Blue Cheese Wedges (my secret ingredient!) I am SO excited about this addition! It melts like a dream and adds an awesome flavor to the mac and cheese. 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. 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. Turn the heat down to medium then melt 2 Tablespoons butter in the skillet and add 2 cloves minced garlic. Season with salt and pepper then saute until no longer pink. Meanwhile, add 1lb chicken breasts cut into bite-sized pieces to a large skillet with nonstick spray over medium-high heat. 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. 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. Buckle up, baby – you’re in for a yummy ride! A modest amount of freshly shredded cheddar cheese gives the dish decadence, and a secret, cheesy ingredient provides a whole ‘nother level of deliciousness. 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.
I had scoop after scoop of it for lunch the other day! I was actually just thinking about the amounts last night in bed (?) and almost shed a tear.Īnyway, 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.
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 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. This beast formed while I was pregnant and has continued to rage on throughout the summer and fall. Lately I’ve been in a knock-down, drag-out fight with myself over my mac and cheese addiction. Lighter Buffalo Chicken Mac and Cheese, to be exact! There are worse things. Let’s take a break from Thanksgiving recipes for a minute to talk about mac and cheese.
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