Buffalo Baked Mac 'n Cheese

 

This take on baked mac 'n cheese will bring silence to your dining table. One bite and you won't be able to stop until that plate is cleared! This dish satisfies the craving for the spicy buffalo flavor we all know and love, but it does it in a way that does not leave you feeling guilt afterwards! Using whole wheat pasta adds a lot of fiber to the dish, I Can't Believe It's Not Butter cuts down saturated fat and adds heart healthy fats, and there is even a serving of spinach hidden within this bubbly cheesy dish!

 

Servings: 4

 

Ingredients:

• 1/2 box 100% whole wheat rotini pasta, cooked according to package directions al dente

• 1 1/2 cups 1% milk

• 2 Tbsp white whole wheat flour

• 2 Tbsp I Can't Believe It's Not Butter

• 1 cup baby spinach, chopped

• 1 Tbsp chili powder

• 2 tsp garlic powder

• 2 tsp onion powder

• 1/8 tsp cayenne pepper

• 1/2 cup plain bread crumbs

• 1 1/2 Cabot Sharp Light Shredded Cheddar cheese

• 1/4 cup buffalo sauce

 

Preparation:

1. Preheat oven to 375 degrees F. Cook pasta al dente according to package instructions, and drain.

2. Melt I Can't Believe It's Not Butter over low heat in a medium sauce pan. Once melted, slowly whisk in flour and continue whisking unil fully combined and pasty. 

3. Add milk and continue whisking. Continue heating over low heat until milk begins to thicken. Turn off heat and add cheese, whisking as it melts and forms thickened cheese sauce.

4. Add buffalo sauce to cheese mixture and whisk until fully combined.

5. Add pasta and chopped spinach into a baking dish and combie. Pour cheese sauce over pasta and spinach in baking dish.

6. Combine breadcrumbs with chili powder, garlic powder, onion powder and cayenne pepper. Sprinkle breadcrumb mixture over the top of the pasta in baking dish.

7. Bake at 375 for approximately 20 minutes, or until cheese bubbles and breadcrumbs are browned.

 

 

An original Eating with a Dietitian recipe by Diana Savani, RD, LDN.

 

Nutrition Information per Serving:

427 calories, 13.5g total fat, 5g saturated fat, 773mg sodium, 43g carbohydrate, 6g fiber, 23g protein