Buffalo Chicken Mac and Cheese (with whole grain pasta or zucchini noodles)

As usual I made this dish two ways: whole wheat pasta for my kids and over zucchini noodles for me.  I love the flavor of buffalo chicken and cheese.  This is a cheesy dish with a zing you will be sure to enjoy. If using pasta only use 1 pound.  If using zucchini noodles only use 4 zucchini.

Recipe adapted from Food Network

Ingredients-

8 ounces whole grain pasta and 2 zucchinis cut into thin strips

1 small onion chopped

2 stalks celery chopped

3 cups diced chicken breast (cooked)

2 cloves garlic minced

¾ cup mild Buffalo sauce (I use Sweet Baby Rays)

2 tablespoons all purpose flour

2 teaspoons dry mustard

2 ½ cups half and half

1 pound yellow sharp cheddar cut into 1 inch cubes

8 ounces shredded pepper jack cheese

2/3 cup plain nonfat Greek yogurt

2 tablespoons chicken or vegetable broth

2 tablespoons butter

Toppings:

½ cup crumbled blue cheese

1 cup panko break crumbs

2 tablespoons butter

2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 350 degrees if preparing to serve now.  This dish can be prepared in advance and refrigerated until ready to heat.
2. Spray a 9×13 or two 8×8 dishes with olive oil spray.
3. Bring a large pot of salted water to boil.  Cook pasta until al dente.
4. If using zucchini noodles- saute over low heat with 1 tablespoon chicken or vegetable broth for 5 minutes.  I added 1 garlic clove minced to this.
5. Spray a nonstick pan with olive oil spray. Cook onion and celery with 1 tablespoon chicken or vegetable broth for 5 minutes.
6. Stir in the chicken and garlic and cook 2 minutes. 
7. Add ½ cup Buffalo sauce and simmer 1 minute.
8. Melt 2 tablespoons butter in another saucepan over medium heat.
9. Stir in the flour and mustard with a wooden spoon until smooth.
10. Whisk in half and half and ¼ cup Buffalo sauce.  Stir 2 minutes.
11. Whisk in cheddar and pepper jack cheeses.
12. Whisk in yogurt until smooth.
13. Spread the pasta/zucchini noodles in the prepared baking dish.
14. Top with chicken mixture.
15. Pour the cheese evenly over the top.
16. Toppings: I only added blue cheese and parsley to the zucchini noodles.  I melted butter and used ½ cup breadcrumbs to top the dish with noodles. 
17. Bake 30 minutes if serving fresh.  If cooking after refrigerating bake for at least 45 minutes to warm through.
18. Let rest 5-10 minutes before serving. 
19. Enjoy!!