Buffalo Chicken Mac and Cheese Recipe
  • 2 tbs of butter
  • 2 tbs of flour
  • Punch of salts
  • 1 cup of milk
  • 1 cup of chicken broth
  • 8 oz of reduced fat cream cheese
  • 8 oz of reduced fat cheddar cheese
  • 1 box of whole wheat elbow
  • 1 package of Perdue Perfect Portion Chicken Thighs
  • 2½ tbs of sriracha sauce
  • 1 tsp of garlic powder
  • Salt and pepper to taste
  • 2 tsp of Olive oil
  • 1 package of broccoli florets
  1. Cook Chicken thighs in 2 tsp of olive oil until done.
  2. Cook pasta according to package directions, or al dente.
  3. Melt Butter in a medium-large sauce pan.
  4. Add in flour and whisk to combine.
  5. Allow flour and butter mixture to cook for 1 minute, to cook out raw flour taste.
  6. Add in milk, and chicken broth whisking as you add in the liquid.
  7. Allow the liquid to come to a slight boil, whisking the entire time, and when the mixture begins to thicken, you can then add in the cheese.
  8. Remove from heat once mixture is thick and cheese has been added.
  9. Stir in Sriracha sauce.
  10. Chop chicken and add to the mixture along with the pasta.
  11. Stir to combine. *you can use all milk in this recipe or substitute with cream or half and half, the chicken broth helps to curb calories.*
Recipe by Wanna Bite at https://wannabite.com/buffalo-chicken-mac-and-cheese-recipe/