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Recipe: Buffalo chicken mac & cheese

I came up with this mac and cheese recipe in an attempt to use up the ton of Laughing Cow Light Swiss wedges I had in the fridge and it came out… decent.  But then tonight I topped it with my buffalo chicken, and my world is changed.  This stuff is amazing!

Mac & Cheese

  • 1 cup skim milk
  • 2  teaspoons  dry mustard
  • 1/2  teaspoon  black pepper
  • 2 teaspoons garlic powder
  • 12  wedges Laughing Cow Light Swiss cheese
  • 1 full box (14 oz) Barilla Plus rotini

Cook the pasta according to package directions.  While the pasta is cooking, combine the rest of the ingredients in a small saucepan and melt slowly over medium low heat.  Once the sauce is fully melted, drain the cooked pasta and toss with the sauce.  This makes six fairly large servings, 6 points per serving.

Buffalo Chicken

  • 1.5 pounds boneless skinless cooked chicken breast, cubed
  • 3/4 cup Franks Red Hot sauce
  • 3/4 cup I Can’t Believe It’s Not Butter spray
  • 1/4 tablespoon celery salt
  • 1 1/2 tablespoon rice vinegar (or white vinegar)
  • 3/4 teaspoon Worcestershire sauce

Combine hot sauce, butter, celery salt, vinegar, and Worcestershire in a small saucepan and cook over medium heat until heated through and fully blended.  Add cooked chicken cubes and toss to coat.  The flavor is even better if you leave the heat on low and let the chicken cook in the sauce for about five minutes.  Makes four servings plus extra sauce in the pan, 4 pounts per serving.

Combine the two, spooning one serving of chicken with some of the buffalo sauce over one serving of the pasta.  It makes a ten point meal, and it is FABULOUS!


One Response

  1. i needed some comfort food tonight so i made this. i turned it into a pasta bake by mixing the two recipes together (leaving most of the hot sauce in the pan to discard) and added a 1/4 cup of RF shredded italian blend cheese to the top. its bubbling away in the oven right now, cant wait to taste it!!

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