Buffalo Chicken Mac & Cheese
This hearty mac & cheese gets taken up a notch with some buffalo wing sauce! And it’s made with “cauli-fredo” to lighten the calories and fat content. WINNING.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Ingredients
Scale
- 1 cup dry whole grain elbow noodles *
- 3 cups cauliflower florets
- 1 cup nonfat Greek yogurt **
- ½ tsp garlic powder
- ½ tsp seasoning salt
- 1 tsp dried oregano
- 2 cups broccoli florets
- 3 cups shredded chicken breast
- 1 cup shredded mozzarella cheese **
- Frank’s Red Hot Sauce
Instructions
- Preheat oven to 350. In a large pot, boil water for pasta. Cook macaroni according to package directions, leaving it al dente (under-cooked by about 2-3 minutes so it’s still chewy). Drain and add to a large bowl.
- Steam cauliflower until tender, reserving steaming water. Add cauliflower to a blender along with yogurt, garlic, seasoning salt, and oregano. Puree until smooth, adding the steaming water as needed to thin out the sauce.
- Add sauce to the bowl along with the broccoli and shredded chicken. Mix well, then spread out in a 9 x 13 baking dish. Top with mozzarella cheese and drizzle with Frank’s Red Hot Sauce. Bake for about 30 minutes, uncovered, until cheese is melted. Serve with additional hot sauce, if desired.
Notes
*To make this dish gluten-free, use brown rice pasta or another gluten-free alternative
**To make this dish dairy-free, use vegan yogurt and cheese.
Find it online: http://samanthaelaine.net/buffalo-chicken-mac-cheese/