HEALTHIER BUFFALO CHICKEN MACARONI

Healthier Buffalo Chicken Macaroni image

Provided by under12parsecs

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 17

1 lb elbow macaroni
1 small onion, finely chopped
2 carrots, finely diced
1 stalk celery, finely chopped
3 cups rotisserie-cooked chicken, shredded
2 garlic cloves, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups skim milk
3 1/2 cups reduced-fat sharp cheddar cheese, cut into 1-inch cubes
2 cups low-fat monterey jack pepper cheese, shredded
2/3 cup light sour cream
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 cup blue cheese, crumbled
3 tablespoons light ranch salad dressing
2 tablespoons parsley, chopped

Steps:

Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with non-stick spray. Bring a large pot of water to a boil; salt the water and add the pasta. Cook until al dente, about 7 minutes. Drain.
Meanwhile, in a large skillet over medium heat saute the onion, carrot and celery until soft, about 5 minutes. Stir in the garlic and cook 2 minutes, then add hot sauce and simmer until slightly thickened, about 1 more minute.
Sprinkle in the flour and whisk to combine, reduce heat. Add milk and mustard and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Return macaroni to the large pot and stir in cheese sauce and chicken.
In a small bowl, combine panko, blue cheese and ranch dressing and parsley.
Place macaroni in the prepared baking dish, then top with the the panko, blue cheese and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 602.4, Fat 18.5, SaturatedFat 7.6, Cholesterol 72.7, Sodium 1254.1, Carbohydrate 64.5, Fiber 3.4, Sugar 3.9, Protein 42