![]() It was so incredibly delicious! Everything you would imagine this recipe to be – comforting, satisfying, tasty, and borderline addicting. I kept this recipe super simple and as healthy as possible using whole wheat pasta, shredded cheddar, a little romano, chicken stock, 1% milk, hot sauce, and of course some shredded buffalo chicken breast. When I originally was putting this recipe together, I immediately noticed how much fat and calories went into the dish and knew that I would need to find a way to make it healthier and lightened up to fit into my menu plan. I’m really excited! How I Lightened Up This Buffalo Mac And Cheese Recipe So, tonight I decided to take out one of the shredded buffalo chicken portions from the freezer and use it in a delicious, comforting homemade mac and cheese. Good thing this recipe freezes great for future dinners – just make sure to freeze in 1 -2 cup portions so you don’t have a large chunk of shredded chicken to chisel apart!īelieve it or not – even though I am a born and raised Buffalo girl – I never tried buffalo chicken mac and cheese before this. However, when I make a batch of this recipe in the slow cooker, it makes a ton and unless you are feeding a huge crowd there are going to be lots of leftovers. It is honestly one of the best buffalo chicken recipes I have ever made! Not to mention, it’s super easy to make! You’re welcome!Ī couple of weeks ago, I made my famous Slow Cooker Shredded Buffalo Chicken. Think about it- Ooey, gooey cheese with that little spice kick in the end from the buffalo sauce- SO GOOD! Seriously, this Buffalo Chicken Mac and Cheese recipe is easily one of the best! Oh, and it’s even lightened-up. One of our favorite ways to eat it is cooked with some homemade macaroni and cheese. Serve, passing remaining butter and hot-sauce mixture separately.Buffalo chicken is a HUGE staple in our household. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts spoon 4 tablespoons over macaroni in dish. Mound mixture in 13x9x2-inch glass baking dish. Season to taste with more salt and pepper, if desired. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Cover sauté until onions are soft but not brown, stirring often, about 6 minutes. Melt 6 tablespoons butter in same large pot over medium heat. Cut strips into 1-inch-long pieces.Ĭook macaroni in large pot of boiling salted water until just tender but still firm to bite. Using slotted spoon, transfer chicken strips to paper towels to drain. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Attach deep-fry thermometer to side of pan heat oil to 335☏ to 350☏. ![]() Pour oil into heavy medium saucepan to depth of 2 inches. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each arrange on sheet of foil. ![]() ![]() Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Whisk first 6 ingredients in deep medium bowl to blend. ![]()
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