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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.





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