Yields: 8 servings
Ingredients
3 cups uncooked high protein or whole wheat elbow noodles
3 tablespoons flour
4 tablespoons extra-virgin olive oil, divided
1 cup (half pint) baby bella (also called cremini) or button mushrooms, cleaned and cut into slices
1 3/4 cups low-fat milk
1 cup reduced-fat cheddar cheese, divided
1 teaspoon paprika
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper
2 boneless skinless cooked chicken breasts or thighs, chopped into bite-sized pieces or 2- 3 cups shredded rotisserie chicken
Directions
Preheat oven to 350 degrees. Prepare an 8 x 8-inch baking pan by coating it with cooking spray or a small amount of olive oil.
Prepare the noodles according to package directions and drain.
In a sauté pan over medium heat, add one tablespoon of oil and mushrooms. Allow to cook for about 5 minutes, until all of the water has released and evaporated from the mushrooms, and they have browned slightly. Remove the mushrooms from the pan.
In the same pan, whisk together the flour and 3 tablespoons olive oil to form a paste. Allow to cook for about one to two minutes, until fragrant and bubbling. Whisk in a small amount of milk, about 1/4 cup at a time. Add the cooked mushrooms. Whisk constantly while adding all of the milk in gradual increments. Increase heat and boil until thick.
Once thickened, whisk in 1/2 cup of the cheddar cheese and the cooked chicken. Remove from heat.
Add the mixture to the noodles. Stir until fully coated. Pour the mac and cheese into the prepared baking dish. Top with the remaining 1/2 cup of cheese and bake for about 15 minutes until the cheese on the top is melted and golden.
Calories: 373 Total Fat: 17g Saturated Fat: 5g
Cholesterol: 45mg Sodium: 146mg
Carbohydrates: 35g Fiber: 2g Sugars: 4g Protein: 20g
SmartPoints: 11