High-Protein Buffalo Chicken Mac and Cheese Recipe
This High-Protein Buffalo Chicken Mac and Cheese is a nutritious and flavorful twist on traditional mac and cheese, featuring shredded rotisserie or baked chicken, a creamy cottage cheese and cheddar sauce with a spicy buffalo kick. It’s a quick, protein-packed meal perfect for lunch or dinner, topped with green onions and blue cheese or ranch for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch & Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Mac and Cheese
- 8 oz elbow macaroni
- 1 – 2 cups shredded rotisserie chicken or baked chicken breast (leg + breast meat or leftover air fryer chicken thighs are great alternatives)
- 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
For Serving/Garnish
- Ranch sauce
- Green onion
- Blue cheese crumbles
Instructions
- Cook pasta: Cook the elbow macaroni according to the package directions in salted boiling water. Once al dente, drain the pasta and set aside.
- Prep chicken: Cut or shred your rotisserie or cooked chicken into bite-sized pieces and add to a large mixing bowl.
- Blend cottage cheese: Using a small food processor or an immersion blender, blend the cottage cheese until completely smooth to ensure a creamy sauce.
- Start the roux: In a medium pot over medium heat, melt the butter. Whisk in the flour and cook for 30 to 60 seconds, stirring constantly, until the mixture is fully combined and slightly bubbly.
- Add milk: Slowly whisk in the milk and a pinch of kosher salt, continuing to whisk until the sauce is smooth. Bring it to a gentle simmer, which should take about 2 minutes, stirring frequently to prevent lumps.
- Make it cheesy: Reduce the heat to low, then add the blended cottage cheese, shredded cheddar cheese, and buffalo hot sauce to the pot. Whisk continuously until the cheese melts and the sauce is creamy and smooth.
- Combine: Remove the pot from heat and stir in the cooked elbow macaroni and shredded chicken until everything is evenly coated in the buffalo cheese sauce.
- Serve: Plate the mac and cheese, then top with chopped green onions, more buffalo sauce if desired, ranch dressing, and blue cheese crumbles according to your taste.
Notes
- Rotisserie chicken is recommended for quick preparation and rich flavor. If using baked chicken breast, season well and cut into small pieces. Leftover air fryer chicken thighs work wonderfully as well.
- Blending the cottage cheese is essential for achieving an ultra-smooth and creamy sauce.
- Use freshly shredded cheddar cheese rather than pre-shredded for better melting and smoother texture.
- Adjust the heat level of the dish by using mild buffalo sauce or mixing buffalo with ranch sauce for a toned down spiciness. Increase heat with extra buffalo sauce or hot sauce as preferred.
- If the sauce thickens too much upon reheating, add a splash of milk or reserved pasta water to loosen it up.
- For a gluten-free version, substitute elbow macaroni with gluten-free or chickpea pasta.
- To make this dish dairy-free, use almond or cashew milk, dairy-free cottage cheese alternatives like blended silken tofu or thick dairy-free yogurt, and dairy-free cheddar cheese substitutes.
Keywords: buffalo chicken mac and cheese, high protein mac and cheese, healthy buffalo mac and cheese, creamy buffalo chicken pasta, easy healthy dinner
