Buffalo Mac and Cheese

Buffalo Mac & Cheese

Tried this over the weekend, seen it on another blog. Made a few adjustments to lighten the calories and carbs and everything turned out great!

Ingredients

1/2 Pound Whole Wheat Medium Pasta Shells
2 Tbsp. I Can't Believe It's Not Butter / Light
2Tbsp of Flour
1 3/4 Cups of 2% Milk
1/4 Cup Of Frank's Red Hot Sauce
1 1/2 Cups 2% Sharp White Cheddar, shredded
3 Ounces Crumbled Bleu Cheese
Salt and Pepper to taste
1 1/2 Cups Shredded Chicken, I used Rotisserie Chicken
1/2 Cup Panko Bread Crumbs
2 Tbsp Melted I Can't Believe It's Not Butter / Light
1/2 Tsp of Seasoned Salt

*Preheat oven at 375 degrees
*Lightly Spray, Pam w/Olive Oil, 2 qt baking dish and set aside. Also bring a large pot of water
to a boil, season with salt once boiling
*In another pot melt 2 Tbsp. Butter over Medium heat. Whisk in flour and cook while stirring
constantly for 1 - 2 minutes. Slowly stir in milk while stirring frequently until the mixture boils and
thickens. This should take 8 - 10 minutes.
*Add Pasta to now boiling water in the other pot (Follow prep. instructions on pasta box). Drain
and set aside.
*Once the milk mixture is thick turn the heat to low and add hot sauce and the cheeses to the
mixture. Stir until the cheese is fully melted. Add salt and pepper to taste.
*In the now empty pasta pot combine the pasta, shredded chicken, milk and cheese mixture together and mix.
*Transfer the everything to the baking dish.
*In a small bowl combine panko bread crumbs, melted butter, and seasoned salt mix until moist.
*Evenly spread that mixture over the top of the macaroni and cheese. Bake for 20 - 25 minutes
or until cheese is bubbly and topping is browned.