Buffalo Cauliflower Mac & Cheese Muffins
The original recipe uses chicken, I almost always use cauliflower as a substitute for chicken. You could also buy a chicken meatless substitute.
From Emily Bites.
-1 T butter
-1 T flour
-1 c skim milk
-¼ t garlic powder
-1 cup shredded sharp cheddar cheese
-1/3 cup light blue cheese dressing
-3-4 T Buffalo Wing sauce
-2 large eggs
-1 large egg white
-1 cup cauliflower
-1 medium celery stalk, chopped small
-4 cups cooked whole wheat or high fiber macaroni (about 8 oz uncooked)
Preheat the oven to 400.
In a large pan, melt the butter over medium heat. Add the flour, mixing it into the butter. Stir in the milk and garlic powder and raise the temp to bring the mixture to just under a boil. Add the cheddar cheese and whisk until combined into a sauce. Add in the blue cheese, buffalo sauce, celery and cauliflower. Mix in the macaroni. Spoon into a well-greased muffin tin and bake for 15 minutes, then let cool 15 minutes so that the "muffin shape" is retained.
We enjoyed this recipe -- but we didn't love it. Without the extra hot sauce, this wasn't really that spicy and I really enjoy spicy foods. I was surprised how well it retained the muffin shape, out of twelve, we only had difficult getting two out of the muffin tin. J. and I were really hungry so we both ate three or four muffins, but I'm not sure if I would make it again.