Healthier buffalo mac and cheese

Healthier buffalo mac and cheese

It is a project but it is a big recipe, you'll have a lot of leftover. 

Ingredients 

6                                                                             Carrots, diced

3 cups or more                                                    Cut string beans

4 cloves                                                                Garlic

8 oz.                                                                      Whole wheat macaroni 

1 1/4 cups                                                            Vegetable broth

1 1/4 cups                                                            Milk

4 tablespoons (divided)                                    Butter

2 tablespoons                                                     Flour

3/4 cup                                                                 Buffalo sauce

8 oz.                                                                       Pepper Jack cheese, cubed

16 oz.                                                                     Yellow, extra sharp cheddar, cubed

1 teaspoon                                                           Onion powder

2/3 cup                                                                  Plain greek yogurt 

1 1/2 cups                                                             Cooked chicken

2 cups                                                                    Panko

5 oz.                                                                       Blue cheese crumbles

Parsley for garnish. 

Directions 

Preheat the oven to 400°F. (200°C.)

Bring your bigger pot of water to a boil for the macaroni.

Melt 2 tablespoons butter in a Dutch oven or a big pot, add the carrots, let cook for 2 minutes, add the string beans, cook 3 more minutes ( or to your desired donness), last add the garlic and let them cook until fragrant, about 1 minute.  Add 2 tablespoons of flour and let cook for a minute then add slowly while stirring the 1 1/4 cups broth, 1 1/4 cups milk, 3/4 cup of buffalo sauce, 8 oz cubes of pepper Jack, 16 oz cubes of cheddar and 2/3 cup of plain yogurt.  Turn off the heat and let the cheese melt, stirring often.

Cook the pasta 1 minute less than the package directions.  Drain and add to the sauce.

Put the pasta pot back on the burner and melt 2 tablespoons butter in it with the heat off.  The pot should be hot enough.  Add 2 cups panko and 5 oz blue cheese. Mix well.

Transfert the macaroni in 2 baking dish.  Sprinkle the Panko mixture on top.  Bake for 15 minutes plus 1 minute on broil.  It is a good idea to make some dishes while it bakes 😀. 

Garnish with fresh parsley if having.

So delicious! When I have vegetarian guests I substitute the chicken with dark red beans or baked spaghetti squash. 

Use your favorite veggies, make it à la you and let me know of you try it.