Buffalo Chicken Mac and Cheese (290 Calories Per Serving)

  • Yield:10 servings
  • Time:
    1 hr show details

A leaned down version of your favorite gameday (or any day) meal. This makes 10 solid servings.

Cheese Sauce : We leaned it down by using fat-free mozzarella, vegan butter, 1% milk, and fat-free half and half - 85 Calories per serving, 3g Fat, 10g Protein, 5g Carbs

Noodles: Our "TruRoots" red lentil noodles have half the carbs of any other wheat-or-otherwise noodles we've ever found, and they taste great - 70 Calories per serving, .5g Fat, 5g Protein, 10g Carbs (Per serving of BCM&C)

Crunchy Topping: Instead of breadcrumbs or panko, we crumbled hot and spicy pork rinds over the top, a 0-carb solution that gets you some extra protein along the way

Ingredients

  • 4 cups
    Red Lentil Noodles, True-Roots Brand
  • 2 pounds
    Boneless chicken tenderloins
  • 4
    Large Carrots, Finely Chopped
  • 4
    Stalks of Celery, Finely Chopped
  • ¼ cup
    Parsley, Finely Chopped
  • 2 tablespoons
    Vegan Butter
  • 4 tablespoons
    All-purpose Flour
  • 1 tablespoon
    Ground Sea Salt
  • 1 teaspoon
    Cracked Black Pepper
  • 2 teaspoons
    Paprika
  • 2 teaspoons
    Onion Powder
  • 1 teaspoon
    Garlic Powder
  • 1 teaspoon
    Greek Seasoning
  • 1 teaspoon
    Thyme
  • 1
    Pinch of Mustard Powder
  • 1
    Bag Hot n Spicy Pork Rinds
  • 12 ounces
    Frank's Red Hot Buffalo Wing Sauce, There is no substitute for Frank's
  • 2 cups
    1% Milk
  • 1 cup
    Fat-free half and half
  • 16 ounces
    Shredded Fat-Free Mozzarella
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Equipment

  • Food Processor, (optional for shredding chicken)

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Preparation

  1. 20 mins

    Chicken *can be substituted for 1 pre-cooked rotisserie chicken, but we like to make our own*
    ----------------------------------------------------------
    - Heat oven to 400 Degrees
    - Mix Salt, Pepper, Paprika, Onion Powder, Garlic Powder, Greek Seasoning, and Thyme in small bowl
    - Toss chicken in 2 Tablespoons of melted butter then cover with dry rub
    - Bake for chicken for 20 minutes, flipping over at the 10 minute mark

  2. 10 mins

    Noodles and Cheese Sauce
    --------------------------
    - Meanwhile, bring large pot of water to boil, and add 4 Cups Red Lentil Noodles, cook 8-10 minutes (until Al-Dente)

    - In a Large Saucepan, add 2 Tablespoons of butter, finely chopped carrots, and celery. Cook over medium-high heat for 5 minutes until soft
    - Add 4 Tablespoons All-purpose Flour, coat and cook for 1 minute
    - Stir in 2 Cups of 1% milk, and 1 Cup Fat-free half and half and bring to a Simmer
    - Add in 12 ounce bottle of Franks Buffalo Sauce and a pinch of mustard powder
    - While still bubbling, slowly mix in Mozzarella Cheese, leaving about 1/2 cup for topping the dish

  3. 30 mins

    Combine
    -----------
    - Remove chicken from oven and shred finely (We pulsed it quickly through a food processor)
    - Turn oven down to 350 degrees for final baking step
    - Add chicken and noodles to cheese sauce and mix thoroughly
    - Transfer all to a large baking dish and top with the 1/2 Cup Mozzarella Cheese you saved from earlier
    - Crush and cruble Pork Rinds on top
    - Sprinkle with cracked black pepper
    - Bake for 25 Minutes
    - Serve hot, toppped with fresh parsley

  4. Serves 10

    Serves 10

Notes

280 Calories Per Serving (about 1 Cup)
- 41g Protein
- 18.5g Carbs
- 6g Fat

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