Prep 15 mins
Cook 1 hr
The DH loves Mac N Cheese in any form, so I am always reinventing it and trying to make it as healthy as possible. This is one of his new favorites. NOTE: I will sometimes divide the macaroni between 2 8x8 pans and freeze one to reheat later. I simply leave off the topping and thaw the frozen dish the night before I'm ready to use it.
- 1 lb elbow macaroni
- 1 small onion, finely chopped
- 2 carrots, finely diced
- 1 stalk celery, finely chopped
- 3 cups rotisserie-cooked chicken, shredded
- 2 garlic cloves, minced
- 3⁄4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1⁄2 cups skim milk
- 3 1⁄2 cups reduced-fat sharp cheddar cheese, cut into 1-inch cubes
- 2 cups low-fat monterey jack pepper cheese, shredded
- 2⁄3 cup light sour cream
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 1⁄2 cup blue cheese, crumbled
- 3 tablespoons light ranch salad dressing
- 2 tablespoons parsley, chopped
- Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with non-stick spray. Bring a large pot of water to a boil; salt the water and add the pasta. Cook until al dente, about 7 minutes. Drain.
- Meanwhile, in a large skillet over medium heat saute the onion, carrot and celery until soft, about 5 minutes. Stir in the garlic and cook 2 minutes, then add hot sauce and simmer until slightly thickened, about 1 more minute.
- Sprinkle in the flour and whisk to combine, reduce heat. Add milk and mustard and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Return macaroni to the large pot and stir in cheese sauce and chicken.
- In a small bowl, combine panko, blue cheese and ranch dressing and parsley.
- Place macaroni in the prepared baking dish, then top with the the panko, blue cheese and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.