This is my first original recipe EVER!!!!!!!!
My boyfriend loves all things buffalo sauce-covered, and my sister mentioned a while ago that she had found a great recipe for buffalo mac 'n cheese which I thought sounded fantastic but a little too rich for us since we're trying to lose weight. I tried making this plain once but it was really missing a lot of substance, so I decided to add in chicken and tomatoes and some more cheese. Considering the cheddar was fat-free and the Laughing Cow wedges are only 35 calories each, I think the added flavor was definitely worth it. You can use any flavor of Laughing Cow, I would have used blue cheese flavor but I didn't have any at the time.
Recipe:
1/2 box of elbow macaroni (use whole wheat for a healthier option)
1 tbsp butter
1 tbsp flour
1 cup of milk (I used nonfat soymilk and it actually turned out perfect)
2 slices of fat-free cheddar cheese
2 wedges of Laughing Cow Garlic 'n Herb Lite cheese
1/4 cup of Frank's Red Hot buffalo sauce (or your favorite brand)
1 cup cherry tomatoes
1 cup cooked shredded chicken breast
Directions:
1. Boil water for macaroni and cook according to package instructions.
2. In a separate saucepan, melt butter over medium heat. Add flour and whisk together until almost uniform.
3. SLOWLY add milk while whisking. I really eyeballed this part, but I think it came out to about 1 cup of soy milk. You can add as much or little milk as you like for desired thickness, just make sure to whisk out the lumps
4. Add Laughing Cow and cheddar cheese slices. When cheese is melted, add buffalo sauce.
5. Add chicken and cherry tomatoes. Cook for about 2 minutes and mix thoroughly.
6. Add cooked macaroni back in and mix all together. Top with green onions if desired.
When I served this to my boyfriend, he just said "OH MY GOD" and then asked me to bring the entire pot to the table because he was about to finish his first bowl in 10 seconds. The tomatoes added a little bit of extra moisture without compromising the consistency of the sauce and the chicken added some great lean protein. I saw on IowaGirlEats that goat cheese crumbles can be added to the top if you're baking it, but I decided to keep it simple this time since it was a brand new recipe. Not sure if that will fly though, since my boyfriend told me "not to change a thing." I'll use whole wheat or high fiber pasta next time though (shhh, don't tell!).
Nutritional info: per serving (this recipe makes about 4 servings)
Fat 5.9 g
Saturated fat 2.5g
Cholesterol 45.1mg
Sodium 1268.4mg
Total carbs 47.2g
Dietary fiber 2g
Protein 23.4g
My boyfriend loves all things buffalo sauce-covered, and my sister mentioned a while ago that she had found a great recipe for buffalo mac 'n cheese which I thought sounded fantastic but a little too rich for us since we're trying to lose weight. I tried making this plain once but it was really missing a lot of substance, so I decided to add in chicken and tomatoes and some more cheese. Considering the cheddar was fat-free and the Laughing Cow wedges are only 35 calories each, I think the added flavor was definitely worth it. You can use any flavor of Laughing Cow, I would have used blue cheese flavor but I didn't have any at the time.
Recipe:
1/2 box of elbow macaroni (use whole wheat for a healthier option)
1 tbsp butter
1 tbsp flour
1 cup of milk (I used nonfat soymilk and it actually turned out perfect)
2 slices of fat-free cheddar cheese
2 wedges of Laughing Cow Garlic 'n Herb Lite cheese
1/4 cup of Frank's Red Hot buffalo sauce (or your favorite brand)
1 cup cherry tomatoes
1 cup cooked shredded chicken breast
Directions:
1. Boil water for macaroni and cook according to package instructions.
2. In a separate saucepan, melt butter over medium heat. Add flour and whisk together until almost uniform.
3. SLOWLY add milk while whisking. I really eyeballed this part, but I think it came out to about 1 cup of soy milk. You can add as much or little milk as you like for desired thickness, just make sure to whisk out the lumps
4. Add Laughing Cow and cheddar cheese slices. When cheese is melted, add buffalo sauce.
5. Add chicken and cherry tomatoes. Cook for about 2 minutes and mix thoroughly.
6. Add cooked macaroni back in and mix all together. Top with green onions if desired.
When I served this to my boyfriend, he just said "OH MY GOD" and then asked me to bring the entire pot to the table because he was about to finish his first bowl in 10 seconds. The tomatoes added a little bit of extra moisture without compromising the consistency of the sauce and the chicken added some great lean protein. I saw on IowaGirlEats that goat cheese crumbles can be added to the top if you're baking it, but I decided to keep it simple this time since it was a brand new recipe. Not sure if that will fly though, since my boyfriend told me "not to change a thing." I'll use whole wheat or high fiber pasta next time though (shhh, don't tell!).
Nutritional info: per serving (this recipe makes about 4 servings)
Fat 5.9 g
Saturated fat 2.5g
Cholesterol 45.1mg
Sodium 1268.4mg
Total carbs 47.2g
Dietary fiber 2g
Protein 23.4g
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