Ingredients:

  • 1 lb cavatappi or elbow macaroni
  • 1 tbsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-fat milk
  • 4 oz low-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 cup buffalo wing sauce
  • 1 tsp garlic powder
  • 2 stalks green onions, thinly sliced
  • 1/4 cup blue cheese crumbles
  • 1/2 cup Panko breadcrumbs

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 1 lb pasta and cook for 2 minutes less than the package directions until just shy of al dente. Drain and set aside.
  2. In a small bowl, toss the 2 cups cooked chicken breast with 1/2 cup buffalo wing sauce and 1 tsp garlic powder until every piece is evenly coated.
  3. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until the mixture smells nutty but has not browned.
  4. Slowly pour in 2 cups low-fat milk, whisking constantly to eliminate lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Reduce heat to low. Stir in 4 oz softened low-fat cream cheese until completely melted and smooth.
  6. Fold in 2 cups shredded sharp cheddar and 1/2 cup grated parmesan cheese, stirring until the sauce is a uniform, velvety gold.
  7. Preheat the oven to 375°F (190°C).
  8. In the saucepan or the large pasta pot, fold together the cooked pasta and the buffalo chicken mixture, stirring gently until the sauce clings to the macaroni.
  9. Pour the mixture into a 9x13 inch baking dish. Top with 1/2 cup Panko breadcrumbs and 1/4 cup blue cheese crumbles.
  10. Bake for 10-15 minutes, or until the top is mahogany-colored and the edges are bubbly.
  11. Garnish with 2 stalks thinly sliced green onions immediately before serving.