Buffalo Chicken Mac ‘n’ Cheese
(adapted from Taste and Tell)
1/2 lb elbow macaroni
1 lb chicken breast, diced into very small pieces (about 1/4-inch)
Salt and pepper
3 cloves garlic, minced
1 tbsp whole wheat flour
1 tsp ground mustard
1 1/4 cups fat-free milk
8 oz. reduced-fat sharp cheddar shredded cheese
2 oz. Pepper Jack shredded cheese (I grated my own)
1/4 cup light sour cream
1/4 cup panko bread crumbs
Preheat oven to 350˚F.
Cook pasta according to package directions in salted water; drain and set aside.
Sauté garlic in canola oil over medium-high heat in a sauté pan.
Add chicken, salt, and pepper to pan and cook until chicken is done (about 7 minutes).
Squirt Sriracha in with the chicken, to taste.
Pour a few tbsp of canola oil in a saucepan and heat.
Add flour to oil and whisk together. Slowly whisk in the milk.
Sprinkle in both cheeses and continue whisking until fully combined and thick, making a cheesy sauce.
Add Sriracha to the cheese sauce, to taste.
Line an 8×8 baking dish with tinfoil and grease with cooking spray.
Pour half the macaroni in the dish. Add half the chicken. Pour half the sauce over the top.
Repeat the last step, then sprinkle the top with panko crumbs.
Bake for 30 minutes, or until panko crumbs are golden brown and crispy.
Let sit for 10 minutes before serving.