A portion (1/4 of the recipe) is 6 Weight Watcher's points. This meal is DELICIOUS, and very easy to prepare. Enjoy!

Buffalo Chicken Wing Macaroni & Cheese
Serves 4

1 cup uncooked elbow macaroni
2 stalks celery,chopped
2 medium carrots, chopped
1 small onion, chopped
8 ounces cooked shredded skinless chicken
1 teaspoon chopped garlic
¼ cup Franks red hot sauce, divided
½ cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss cheese
2 teaspoons yellow mustard
1 ½ tablespoons reduced-fat Parmesan grated topping
1 tablespoon chopped fresh parsley

Preheat oven to 350.

Cook pasta al dente, drain and set aside.
Bring a skillet sprayed with noncook spray to medium-high heat. Add the celery, carrots, and onion. Stirring occasionally until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons of the hot sauce to skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon of hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8x8 baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mix followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle parmesean topping and parsley.

Bake in the oven until hot and bubbly, about 30 minutes.

NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein

A portion (1/4 of the recipe) is 6 Weight Watcher's points. This meal is DELICIOUS, and very easy to prepare. Enjoy!

Buffalo Chicken Wing Macaroni & Cheese
Serves 4

1 cup uncooked elbow macaroni
2 stalks celery,chopped
2 medium carrots, chopped
1 small onion, chopped
8 ounces cooked shredded skinless chicken
1 teaspoon chopped garlic
¼ cup Franks red hot sauce, divided
½ cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss cheese
2 teaspoons yellow mustard
1 ½ tablespoons reduced-fat Parmesan grated topping
1 tablespoon chopped fresh parsley

Preheat oven to 350.

Cook pasta al dente, drain and set aside.
Bring a skillet sprayed with noncook spray to medium-high heat. Add the celery, carrots, and onion. Stirring occasionally until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons of the hot sauce to skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon of hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8x8 baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mix followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle parmesean topping and parsley.

Bake in the oven until hot and bubbly, about 30 minutes.

NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein

Sounds really good. It's funny you listed the WW Points because my first thought as I opened this thread was "I don't even want to know how fattening this is!" :killingme

FRIGGIN sacrilege. Vegetables in MAC and Cheese? WTH is wrong with you people?

The rest sounds good. REAL good.

FRIGGIN sacrilege. Vegetables in MAC and Cheese? WTH is wrong with you people?

The rest sounds good. REAL good.

It sounds more like a casserhole.:whistle:

It sounds more like a casserole.:whistle:




:yeahthat:

FRIGGIN sacrilege. Vegetables in MAC and Cheese?

:jameo:

2 items required MAC and Cheese .......

8 ounces cooked shredded skinless chicken

OMG That sounds awesome. I am SO making this this weekend.


How does one shred chicken?







[QUOTE=Chasey_Lane;4585704]NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein


Any idea on the sodium? If not I'll figure it out as I go.

Made this last night. Wasnt bad but a little dry! Overall I would make this again but a little differently but it was great!

Thanks for sharing!

:yeahthat:

I spelled it wrong on purpose.

Sounds good but I'm using full fat cheese!

[
How does one shred chicken?



Wood chipper works best

[QUOTE=Chasey_Lane;4585704]How does one shred chicken?




With two forks or a food processor.

Sounds good but I'm using full fat cheese!

I used regular sour cream, and a little bit of ranch dressing as well. I didn't mix the veggies in because nobody would have eaten it. :lol:

Gonna definately try this out!

A portion (1/4 of the recipe) is 6 Weight Watcher's points. This meal is DELICIOUS, and very easy to prepare. Enjoy!

Buffalo Chicken Wing Macaroni & Cheese
Serves 4

1 cup uncooked elbow macaroni
2 stalks celery,chopped
2 medium carrots, chopped
1 small onion, chopped
8 ounces cooked shredded skinless chicken
1 teaspoon chopped garlic
¼ cup Franks red hot sauce, divided
½ cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss cheese
2 teaspoons yellow mustard
1 ½ tablespoons reduced-fat Parmesan grated topping
1 tablespoon chopped fresh parsley

Preheat oven to 350.

Cook pasta al dente, drain and set aside.
Bring a skillet sprayed with noncook spray to medium-high heat. Add the celery, carrots, and onion. Stirring occasionally until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons of the hot sauce to skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon of hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8x8 baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mix followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle parmesean topping and parsley.

Bake in the oven until hot and bubbly, about 30 minutes.

NI: 267 calories, 3.5 fat, 35 carbs, 4.5 fiber, 5.5 sugar, 23 protein

We had this for dinner tonight and it was quite good. Thanks for posting the recipe, Chasey!

I used full fat sour cream and Laughing Cow wedges, omitted the celery and used 3 tbsp of hot sauce vs 4. I thought it might be too spicy for the young'n, but it wasn't at all so next time I'll use the full amount. Something worth noting: this tastes NOTHING like mac and cheese so if you decide to make it, do so with that in mind. As a casserole it is really really good, but I would never try to pass this off as mac and cheese. :lol:

I also bought the Hungry Girl cookbook and it has tons of recipes that look delicious.

Sounds good but I'm using full fat cheese!

Right, gotta do it with this recipe. Sounds so good, gonna make it for my
work picnic!

I used regular sour cream, and a little bit of ranch dressing as well. I didn't mix the veggies in because nobody would have eaten it. :lol:

The ranch dressing in it sounds really great, thanks for that tip. I wish I had it now, I forgot my lunch today!