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Lighter Buffalo Mac and Cheese

Ingredients

  • 2½ cups water
  • 2 cups skim milk plus more if necessary
  • 1 lb dried short pasta
  • ½ tsp Dijon mustard
  • ¼ cup Louisiana hot sauce
  • 12 oz cooked chicken breast cut in bite-sized pieces
  • 8 oz sharp cheddar cheese shredded
  • 4 oz Parmesan cheese grated, divided
  • ½ cup panko breadcrumbs
  • Salt and pepper to taste

Instructions

  • Preheat oven to 450F.
  • Bring water, milk, and pasta to a boil in a large saucepan over high heat. Lower heat to a simmer and cook, stirring often, until the pasta is tender and the liquid is slightly thickened, 9 to 12 minutes. Stir in mustard, hot sauce, chicken, cheddar, and 2 oz Parmesan cheese.
  • Continue to simmer until the cheeses have melted, adding the remaining milk as needed to adjust the consistency of the sauce. Season with salt and pepper to taste.
  • Pour mac and cheese into an oven-safe casserole dish. In a small bowl, mix together panko and the remaining 2 oz of Parmesan cheese. Sprinkle the mixture evenly over the mac and cheese and bake until topping turns golden brown, 15 to 20 minutes. Serve immediately.

Notes

*Feel free to scale back on the hot sauce in case your heat tolerance is low.