Phenomenal Phoods

One Skillet Buffalo Macaroni and Cheese

Ingredients:

• 6 tablespoons butter, divided
• 1/2 white onion, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon flour
• 1/2 cup buffalo sauce (I like Frank's)
• 1 can black beans, drained and rinsed
• 2 cups macaroni
• 1 1/2 cup skim milk
• 1 cup water
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella
• 1/2 cup Greek yogurt
• 1/2 cup panko breadcrumbs
• 1/2 cup fresh parsley, chopped
• 1/4 cup crumbled bleu cheese
• Green onions and fresh parsley, for garnish

Instructions:

1. Melt 2 tablespoons of butter in a large, oven safe skillet or Dutch oven over medium-high heat.
2. Add the onion and celery and cook for 3 minutes until starting to soften.
3. Add the garlic and spices and cook for another minute.
4. Add another 2 tablespoons of butter to your skillet and let it melt.
5. Add the flour, stirring together with the melted butter and veggies until it starts to bubble and thicken, about 3-4 minutes.
6. Stir in the buffalo sauce, milk and water.
7. Add the macaroni and black beans to the skillet and bring to a boil. Reduce heat to medium low and cook for 10-15 minutes until the macaroni is al dente. If it seems like the liquid is cooking off too quickly, and it is getting too thick, just add a little more milk or water in 1/4 cup increments.
8. Remove skillet from heat and stir in the yogurt, cheddar cheese and mozzarella until melted.
9. Melt the remaining 2 tablespoons of butter and combine with the panko, parsley and bleu cheese. Sprinkle overtop of the skillet and broil (using the broil setting in your oven) for 3-5 minutes until browned. Top with fresh sliced green onions and more parsley, to serve.