Introduction

This High-Protein Buffalo Chicken Mac and Cheese offers a delicious twist on the classic comfort dish. Packed with shredded chicken and a creamy buffalo-spiced cheese sauce, it’s perfect for a hearty lunch or dinner that satisfies cravings while boosting protein.

The image shows a white bowl filled with creamy macaroni pasta as the base layer, coated in a light orange sauce. On top, there are small pieces of cooked chicken scattered evenly across the pasta. A white creamy sauce is drizzled over the chicken and pasta, creating streaks of white contrast. The dish is sprinkled with finely chopped green herbs and small bits of red seasoning. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
1 – 2 cups shredded rotisserie chicken or baked chicken breast (leg and breast meat or leftover air fryer chicken thighs also work)
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk (whole, 2%, or skim)
Kosher salt, to taste
1 ½ cups shredded cheddar cheese
1 cup cottage cheese
½ cup buffalo hot sauce, plus more for serving
Ranch sauce, for serving
Garnish: green onion, blue cheese crumbles, or more ranch

Instructions

Step 1: Cook the elbow macaroni according to package directions in well-salted water. Drain and set aside.
Step 2: Cut or shred the chicken and place it into a large mixing bowl.
Step 3: Blend the cottage cheese in a small food processor or with an immersion blender until completely smooth for a creamy sauce texture.
Step 4: In a medium pot over medium heat, melt the butter. Whisk in the flour and cook for 30 to 60 seconds until fully combined to start the roux.
Step 5: Slowly whisk in the milk and a pinch of salt until smooth. Continue whisking until the mixture gently simmers, about 2 minutes.
Step 6: Reduce heat to low. Add the blended cottage cheese, shredded cheddar, and buffalo sauce. Whisk until the cheese melts and the sauce is creamy and smooth.
Step 7: Remove the pot from heat and stir in the cooked noodles and shredded chicken until everything is thoroughly coated in the sauce.
Step 8: Serve topped with green onion, ranch dressing, extra buffalo sauce, and/or blue cheese crumbles as desired.

Tips & Variations

Rotisserie chicken is best for quick prep and flavor, but well-seasoned baked chicken or leftover air fryer chicken thighs work well too.
Blending the cottage cheese ensures a smooth, ultra-creamy sauce without lumps.
Use freshly shredded cheddar cheese for better melting and a smoother sauce compared to pre-shredded cheese.
For a milder spice, mix buffalo sauce with ranch dressing, or add extra buffalo or hot sauce to increase heat.
If the sauce thickens when reheating, add a splash of milk or reserved pasta water to loosen it.
To make gluten-free, substitute with gluten-free elbow macaroni or chickpea pasta.
For a dairy-free version, use almond or cashew milk, dairy-free cottage cheese alternatives (like blended silken tofu or thickplant-based yogurt), and dairy-free cheddar cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of milk or reserved pasta water to restore creaminess if the sauce has thickened.

How to Serve

The image shows a white round bowl filled with creamy macaroni pasta topped with pieces of cooked chicken. The pasta is a light orange color, creamy and soft, covering the bottom layer of the bowl; on top, there are chunks of white chicken scattered evenly. There are thin drizzles of white sauce over the chicken and pasta, and small green herbs and chopped green onions sprinkled across the dish for color and freshness. The bowl is placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie?

Yes, you can use freshly cooked chicken breast, thighs, or leftover air fryer chicken. Just be sure to season it well and shred or chop it into bite-sized pieces for even distribution in the dish.

What if I don’t have cottage cheese?

Cottage cheese is key for the creamy texture here, but you can substitute with ricotta or blend cream cheese with a little milk to mimic the consistency. Blending it smooth is important for the best sauce texture.