Buffalo Chicken Mac and Cheese Muffins
Ingredients
-
1
tablespoon
butter
-
1
tablespoon
flour
-
1
cup
skim milk
-
¼
teaspoon
garlic powder
-
1
cup
shredded sharp cheddar cheese
-
⅓
cup
light blue cheese dressing
-
3-4
tablespoons
Buffalo Wing sauce
-
2
large
eggs
-
1
large
egg white
-
1
cup
cooked shredded boneless skinless chicken breast
-
1
medium
celery stalk, chopped small
-
4
cups
cooked whole wheat macaroni
Instructions
- Preheat the oven to 400°F and prepare a 12-cup muffin tin with cooking spray.
- Melt butter in a large sauté pan over medium heat, then mix in flour until thick.
- Stir in milk and garlic powder, raising the temperature to bring it just under a boil.
- Add cheddar cheese and whisk until it forms a cheese sauce.
- Remove from heat and mix in blue cheese dressing and Buffalo wing sauce.
- Beat the eggs and egg white, then stir into the cheese sauce until combined.
- Add chicken and celery to the mixture and stir well.
- Fold in the macaroni until everything is coated.
- Spoon the mixture evenly into the muffin tin.
- Bake for 15 minutes or until the tops are slightly browned.
- Let cool for at least 15 minutes before removing from the tin.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
163
Total fat
7g
Total carbohydrates
15g
Total protein
11g
Sodium
300mg
Cholesterol
186mg
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