Light Buffalo Chicken Mac & Cheese Bites

When I first signed up for Weight Watchers, one of the foods that I was most sad to give up (or at least, dramatically cut back on) was macaroni & cheese. And if I’m being honest, Kraft mac & cheese, specifically. What can I say, I have a real soft spot for that blue box of cheesy goodness!

So for the past year and a half, I have kept an eye out for any “healthier” versions of mac & cheese that I could find. There are great alternatives to using full-fat cheese, and I’ve tried a few options, but I eventually realized that portion control is always going to be an issue for me when eating this delicious comfort food. And unfortunately I haven’t come across any version that allows me to eat as much as I want without stopping.

Hence why I couldn’t wait to try this mac & cheese recipe that is baked in a muffin tin - built-in portion control! With the added protein from the shredded chicken, I was satisfied after eating two of the muffins and a side salad. The buffalo wing sauce added a little spicy kick, mellowed out just enough by the ranch dressing. I ate mine dipped in some additional dressing (since I can’t handle much spice), while Rick drizzled his in extra buffalo sauce.

Considering how easy these were to make, and how delicious they tasted, I will definitely be making these whenever I’m in the mood for some guilt-free comfort food!

Light Buffalo Chicken Mac & Cheese Bites

(Adapted from Emily Bites)

Ingredients:

1 tbsp butter

1 tbsp flour

1 cup milk (I used 1% milk)

¼ tsp garlic powder

1 cup reduced fat cheddar cheese

3 tbsp light ranch dressing (I recommend Bolthouse Farms ranch dressing - it’s delicious, and typically found in the refrigerated dressing section)

3 tbsp buffalo wing sauce (feel free to add more if you like it spicy)

2 large eggs

1 egg white

1 cup cooked shredded boneless skinless chicken breast

1 medium celery stalk, chopped

4 cups cooked whole wheat macaroni (about 8 oz uncooked)

Directions:

1. Preheat the oven to 400 degrees F. Lightly mist two muffin tins with cooking spray and set aside.

2. In a large sauté pan, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic powder and raise the temperature to bring the mixture to just under a boil. Add the cheddar cheese and whisk mixture together until thoroughly combined into a cheese sauce.

3. Remove the cheese sauce from heat, then mix in the ranch dressing and Buffalo wing sauce. Beat together the eggs and egg white and then stir into the cheese sauce until combined.

4. Add the chicken and celery to the cheese sauce and stir together. Add the macaroni and continue to stir until coated. Spoon the macaroni mixture into the prepared muffin tins, filling each to the top. (You should be able to make approximately 16 muffins.)

5. Bake for 15 minutes or until the tops slightly brown. Let cool at least 15 minutes before removing from muffin tin, so that the muffins will stay together.

Makes approximately 8 servings (2 muffins per serving)