My hubs loves buffalo chicken. He gets a buffalo chicken sandwich with cheese on it when we go to Beef O'Bradys. When I saw a recipe for buffalo chicken mac and cheese, I knew I had to try it! Of course, I had to make it low carb to meet his needs and lower fat to meet mine. I left the chicken out and had this mac and cheese as a side to a baked chicken breast dinner. You can also leave out the buffalo wing sauce, and this would make a yummy mac and cheese, but you will probably want to add more salt.
Lightened Buffalo Mac and Cheese
(Printable Recipe)
8 oz of elbow noodles (we used low carb)
1/3-1/2 cup buffalo wing sauce (I used Franks)
1 Tbsp butter
1 Tbsp flour
1 cup milk (I used skim)
8 oz shredded cheddar (you could get creative and use any cheese you like, I used 2% sharp cheddar)
1. Preheat the oven to 350F. Prepare an 8 x 8 casserole dish with cooking spray.
2. Bring a pot of salted water to a boil. Add noodles and cook until just slightly underdone.
3. In a saucepan, melt 1 Tbsp butter. Add flour and cook for 1 minute (do not brown). Add milk and hot sauce (which you could leave out at this point and have a yummy cheese sauce). Stir until thickened (about 2 minutes). Add in cheese and mix until smooth. (I put some cheese to the side to melt on top).
4. Put macaroni into prepared baking dish. Top with cheese sauce and stir to combine. Add reserved cheese (if you decided to do this) to top. Bake at 350F for 30 minutes or until bubbly.
Showing posts with label macaroni and cheese. Show all posts
Showing posts with label macaroni and cheese. Show all posts
Wednesday, April 14, 2010
Tuesday, May 26, 2009
Smoky Mac and Cheese
I had so many tasty recipes over the weekend, so I am going to be posting more than one blog today.
Saturday was my 10 year high school reunion which was held at a park. We were having a bbq and asked to bring a side dish. I mulled over it for a while trying to decide what to make that others wouldn't also be making. I ended up choosing to make a mac and cheese, but wanted it to be different. Instead of using typical cheeses (cheddar, american, etc) I used smoked gouda. It was SO good! The entire tray was eaten. Even my picky eater husband enjoyed it.
Smoky Mac and Cheese
1 lb dry pasta
8-10 oz of smoked gouda cheese shredded
4 oz cheddar shredded
2 cups whole milk
1/2 tsp paprika
salt and pepper to taste
1 tsp cornstarch
Bacon cooked and chopped
1. Salt water and bring to a boil and cook pasta according to directions on box (salt is important here because the gouda is not a very salty cheese)
2. In a medium saucepan, combine milk, cheeses, paprika, salt and pepper. Bring a boil over medium high heat stirring constantly to avoid scalding milk. Continue to heat until all cheese has melted.
3. My cheese sauce was very thin at this point so I made a slurry of cornstarch and the hot cheese sauce. If yours is not thin, you can skip this step. If you add the cornstarch right into the sauce it is very lumpy. Take a small amount (1 Tbsp) of the cheese sauce and put into a small bowl. Add the cornstarch and mix until combined, then add all of the mixture into the pot of the cheese sauce and continue to heat until thickened.
4. Put pasta in serving dish, pour cheese sauce over and sprinkle with chopped bacon to garnish.
Mac and cheese is very versatile and you could make this with pretty much any cheese you would like.
Saturday was my 10 year high school reunion which was held at a park. We were having a bbq and asked to bring a side dish. I mulled over it for a while trying to decide what to make that others wouldn't also be making. I ended up choosing to make a mac and cheese, but wanted it to be different. Instead of using typical cheeses (cheddar, american, etc) I used smoked gouda. It was SO good! The entire tray was eaten. Even my picky eater husband enjoyed it.
Smoky Mac and Cheese
1 lb dry pasta
8-10 oz of smoked gouda cheese shredded
4 oz cheddar shredded
2 cups whole milk
1/2 tsp paprika
salt and pepper to taste
1 tsp cornstarch
Bacon cooked and chopped
1. Salt water and bring to a boil and cook pasta according to directions on box (salt is important here because the gouda is not a very salty cheese)
2. In a medium saucepan, combine milk, cheeses, paprika, salt and pepper. Bring a boil over medium high heat stirring constantly to avoid scalding milk. Continue to heat until all cheese has melted.
3. My cheese sauce was very thin at this point so I made a slurry of cornstarch and the hot cheese sauce. If yours is not thin, you can skip this step. If you add the cornstarch right into the sauce it is very lumpy. Take a small amount (1 Tbsp) of the cheese sauce and put into a small bowl. Add the cornstarch and mix until combined, then add all of the mixture into the pot of the cheese sauce and continue to heat until thickened.
4. Put pasta in serving dish, pour cheese sauce over and sprinkle with chopped bacon to garnish.
Mac and cheese is very versatile and you could make this with pretty much any cheese you would like.
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