Welcome to Amarinda’s kitchen, where comfort food meets nutrition without compromise! Dive into a bowl of this incredibly hearty and satisfying High Protein Buffalo Chicken Mac and Cheese. It’s packed with flavor, boasting a zesty, spicy kick and an irresistibly creamy texture. Ready in just 30 minutes, this dish is perfect for busy weeknights or a delicious game day feast. Get ready to transform your home cooking with this unforgettable meal.
Why You’ll Love This High-Protein Buffalo Chicken Mac and Cheese
- Quick & Easy: Enjoy a wholesome, delicious meal on your table in a mere 30 minutes, making weeknights stress-free.
- Protein Powerhouse: Each generous serving boasts an impressive 46g of protein, keeping you feeling full and satisfied. Understanding the science behind your diet can empower your food choices, as research suggests that a high-protein intake plays a crucial role in maintaining satiety and supporting muscle development.
- Irresistibly Creamy: Our secret ingredient, blended cottage cheese, creates an incredibly smooth and luxurious sauce that truly elevates the dish.
- Bold Buffalo Flavor: Experience the perfect balance of zesty and spicy notes from the buffalo sauce in every single mouthwatering bite.
- Gluten-Free Friendly: Crafted with chickpea pasta, this recipe is naturally gluten-free and easily adaptable for various dietary needs.
- Ultimate Comfort: This satisfying High Protein Buffalo Chicken Mac and Cheese masterfully satisfies all your cravings for a truly indulgent pasta dish.
High Protein Buffalo Chicken Mac and Cheese Ingredients
Creating this incredible High Protein Buffalo Chicken Mac and Cheese requires a few key components that come together beautifully. Gather your ingredients for both the flavorful chicken and the luscious cheese sauce.
For the Buffalo Chicken
- 1 lb boneless, skinless chicken breast, cut into small bite-sized pieces
- 2 tsp olive oil (or avocado oil)
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
For the Creamy Mac and Cheese Sauce
- 8 oz cavatappi pasta (we recommend Banza chickpea pasta for gluten-free)*
- 3 tbsp butter
- 3 tbsp gluten-free 1-to-1 flour (or all-purpose flour)
- 2 cups milk (2% or whole, ensure it’s at room temperature)
- 1 cup freshly shredded sharp cheddar cheese (4 oz)
- ½ cup freshly shredded Monterey Jack cheese (2 oz)
- 1 cup 4% cottage cheese (also at room temperature)
- ⅓ cup buffalo wing sauce (such as Frank’s RedHot)
- ½ tsp onion powder
- ½ tsp garlic powder
- Kosher salt & black pepper (to taste)
For Serving (Optional)
- Ranch dressing
- Chopped green onion
Notes & Substitutions
Achieving a silky-smooth sauce begins with room temperature dairy; cold ingredients can cause the sauce to seize or curdle. For those interested in the finer points of cooking, the culinary science behind milk curdling explains how temperature affects dairy proteins. Always opt for freshly shredded cheese over pre-shredded; pre-shredded varieties often contain anti-caking agents that hinder smooth melting. If Monterey Jack is unavailable, use additional sharp cheddar or try mozzarella for a milder flavor. For the creamiest results, choose a high-quality, full-fat cottage cheese like Good Culture or Daisy. This recipe works perfectly with regular pasta and all-purpose flour if you are not gluten-free. Adjust the pasta amount slightly if you prefer a saucier or less saucier dish.
Equipment
Gathering your tools before you begin cooking ensures a smooth and enjoyable experience. You will need a reliable cutting board and a sharp knife for preparing the chicken. A medium bowl is essential for seasoning. You’ll also need a large pan for searing, a large pot for pasta, and a colander for draining. Finally, a small blender or food processor, a whisk or spatula, and a cheese grater complete your setup for this delicious meal.
How To Make High Protein Buffalo Chicken Mac and Cheese
Let’s get cooking! Follow these simple steps to create your mouthwatering High Protein Buffalo Chicken Mac and Cheese. Each stage is designed to be straightforward, guiding you toward a perfect, flavorful dish.
- Season the Chicken: Begin by placing the cubed chicken breast into a medium bowl. Sprinkle generously with smoked paprika, ½ tsp kosher salt, ½ tsp garlic powder, ½ tsp onion powder, cayenne pepper, and black pepper. Toss everything together thoroughly until each piece of chicken is evenly coated with the spices. Set the seasoned chicken aside while you prepare the other components.
- Cook the Pasta: Next, fill a large pot with water and bring it to a rolling boil over high heat. Season the boiling water heavily with kosher salt; this adds essential flavor to your pasta. Add the cavatappi pasta and cook it according to the package directions until it reaches an al dente texture. Before draining, make sure to reserve at least ¼ cup of the starchy pasta water. This reserved water will be crucial for achieving the perfect sauce consistency later.
- Sear the Chicken: While your pasta cooks, heat a large pan over medium heat. Once the pan is hot, add the olive oil, ensuring it coats the bottom evenly. Carefully add the seasoned chicken pieces, spreading them out in a single layer to avoid overcrowding. Allow the chicken to cook undisturbed for 2-3 minutes to develop a nice sear. Flip the chicken pieces and continue cooking for another 2 minutes, or until the internal temperature reaches 165°F. Remove the cooked chicken from the pan and set it aside on a plate.
- Blend Cottage Cheese Mixture: In a small blender or food processor, combine the room temperature cottage cheese, buffalo wing sauce, and 3 tablespoons of the reserved pasta water. Blend these ingredients until the mixture is completely smooth and creamy. If the mixture appears too thick, add a touch more reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Prepare the Roux: Return the same large pan you used for the chicken back to medium heat. Add the butter and allow it to melt completely. Once melted, sprinkle in the gluten-free 1-to-1 flour. Whisk constantly for about 1 minute, creating a smooth roux that will thicken your sauce. Slowly pour in the room temperature milk, a few tablespoons at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until all the milk has been added and the mixture begins to bubble and thicken, which should take approximately 2 more minutes.
- Finish the Cheese Sauce: Reduce the heat to low. Season the thickening sauce with ½ tsp onion powder, ½ tsp garlic powder, and kosher salt and black pepper to taste. Gradually add in the freshly shredded sharp cheddar and Monterey Jack cheeses. Whisk continuously until both cheeses are fully incorporated and completely melted into a velvety smooth sauce.
- Combine Ingredients: Pour the blended buffalo cottage cheese mixture into the cheese sauce in the pan. Whisk well to combine, ensuring everything is thoroughly mixed. Now, add back in your cooked pasta and the seared buffalo chicken. Stir gently but thoroughly, ensuring every piece of pasta and chicken is generously coated in the rich, creamy sauce. This creates the incredible High Protein Buffalo Chicken Mac and Cheese.
- Serve & Garnish: Dish your delicious High Protein Buffalo Chicken Mac and Cheese immediately. Finish each serving with a delightful drizzle of ranch dressing, a sprinkle of fresh chopped green onion, and a final crack of fresh black pepper. Enjoy every comforting bite!
Pro Tips for Perfect High-Protein Buffalo Chicken Mac and Cheese
- Bring all dairy ingredients, including milk and cottage cheese, to room temperature to prevent curdling and ensure a smooth, creamy sauce.
- Shred your own cheese instead of using pre-shredded cheese for better melting and a creamier texture.
- Whisk the roux continuously while cooking to prevent lumps and create a smooth base for the cheese sauce.
- Adjust the amount of buffalo sauce and cayenne pepper to match your preferred spice level.
- Cook the pasta just until al dente so it doesn’t become mushy once mixed with the sauce.
- Use a high-quality, full-fat cottage cheese for the richest flavor and creamiest mac and cheese texture.
Serving, Storage, and Variations
This versatile High Protein Buffalo Chicken Mac and Cheese is delightful on its own, but also pairs beautifully with a range of sides.
High Protein Buffalo Chicken Mac and Cheese Serving Suggestions
- Elevate your meal by pairing this rich mac and cheese with air-fried broccoli for a crisp contrast.
- A fresh green salad with a light vinaigrette provides a refreshing balance to the creamy, spicy flavors.
- For an extra indulgence, serve with additional ranch dressing or blue cheese dressing on the side for dipping.
- Stir in a handful of fresh spinach right before serving for added greens and a pop of color.
High Protein Buffalo Chicken Mac and Cheese Storage Instructions
Allow your High Protein Buffalo Chicken Mac and Cheese to cool completely before storing. Transfer it to an airtight container and refrigerate promptly. It will stay fresh and delicious for 4-5 days, making it an excellent option for meal prepping throughout the week.
High-Protein Buffalo Chicken Mac and Cheese Reheating Tips
- To reheat, you can use the microwave until warmed through.
- Alternatively, warm it gently on the stovetop over low heat.
- If the sauce seems a bit thick or dry, add a splash of milk to help it regain its creamy consistency as it heats.
High Protein Buffalo Chicken Mac and Cheese Recipe Variations
- Spicy Kick: For those who love extra heat, increase the cayenne pepper amount or add a dash of your favorite hot sauce.
- Cheesy Twist: Experiment with different cheese blends! Adding pepper jack cheese will provide more heat, or try smoked gouda for a deeper flavor.
- Veggies Added: Boost the nutritional content by incorporating steamed cauliflower florets or green peas directly into the dish.
- Crispy Topping: For a delightful textural contrast, sprinkle a layer of toasted breadcrumbs over the top before serving.
High Protein Buffalo Chicken Mac and Cheese Nutrition Information
This High Protein Buffalo Chicken Mac and Cheese offers a fantastic balance of protein and satisfying flavors. Here’s an estimated nutritional breakdown per serving, based on approximately five servings per recipe.
| Nutrient | Amount |
|---|---|
| Calories | 575 kcal |
| Carbohydrates | 39 g |
| Protein | 46 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Trans Fat | 0.4 g |
| Cholesterol | 116 mg |
| Sodium | 1143 mg |
| Fiber | 5 g |
| Sugar | 6 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Potassium | 520 mg |
| Vitamin A | 886 IU |
| Vitamin C | 1 mg |
| Calcium | 370 mg |
| Iron | 1 mg |
Disclaimer: Nutritional information is an estimate based on ingredients used and may vary depending on specific brands and preparation methods.
Frequently Asked Questions (FAQ)
- Why must milk and cottage cheese be at room temperature?
Using room temperature dairy prevents the sauce from seizing or curdling when added to hot ingredients. This ensures a beautifully smooth and velvety cheese sauce texture.
- Can I use pre-shredded cheese for this recipe?
While you can, freshly shredded cheese is highly recommended. Pre-shredded cheeses often contain starches that can make the sauce gritty and prevent proper melting.
- Are there any substitutes for Monterey Jack cheese?
Absolutely! You can use an equal amount of additional sharp cheddar for a more pronounced cheese flavor. Mozzarella is another good option for a milder, stretchier texture.
- What brands of cottage cheese do you recommend?
For the best creamy texture, look for high-quality, full-fat cottage cheese brands. Good Culture and Daisy are excellent choices that deliver superb results.
- I’m not gluten-free; can I use regular pasta and flour?
Yes, you can certainly use regular durum wheat pasta and all-purpose flour. The cooking instructions remain the same, though the nutritional profile will change slightly.
- Can I freeze this High Protein Buffalo Chicken Mac and Cheese for later?
Freezing mac and cheese can sometimes alter the texture of the sauce, making it a bit grainy. While technically possible, it’s best enjoyed fresh or refrigerated for up to 5 days.
Conclusion
This High Protein Buffalo Chicken Mac and Cheese proves that you don’t have to sacrifice flavor for a nutritious meal. With its generous protein content, rich buffalo kick, and surprisingly quick preparation time, it’s a dish that truly satisfies. Whether you’re fueling up after a workout, feeding the family on a busy night, or enjoying a cozy meal, this recipe is incredibly versatile. We hope you enjoy making this High Protein Buffalo Chicken Mac and Cheese as much as we do. Share your creations and thoughts in the comments below or tag us on social media!
High Protein Buffalo Chicken Mac and Cheese
Kitchen Equipment
- Medium bowl
- Large Pot
- Large pan
- Small blender or food processor
- Whisk
Recipe Ingredients
Main Ingredients
- 2 tsp olive oil (or avocado oil)
- 1 lb boneless, skinless chicken breast (cut into small bite-sized pieces)
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne
- ¼ tsp black pepper
- 8 oz cavatappi pasta (I prefer Banza chickpea pasta)*
- 3 tbsp butter
- 3 tbsp gluten free 1-to-1 flour (or normal AP flour)
- 2 cups milk (2% or whole milk) at room temperature
- 1 cup freshly shredded sharp cheddar cheese (4oz)
- ½ cup freshly shredded Monterey Jack cheese (2oz)
- 1 cup 4% cottage cheese (at room temperature)
- ⅓ cup buffalo wing sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- kosher salt & black pepper (to taste)
- ranch dressing
- chopped green onion
Step-by-Step Instructions
Instructions
- Toss cubed chicken breast with all spices in a medium bowl and set aside.
- Boil heavily salted water in a large pot, add pasta, and cook per package directions, reserving ¼ cup of pasta water before draining.
- Heat olive oil in a large pan over medium heat, then cook seasoned chicken for 2-3 minutes per side until it reaches 165F. Remove the cooked chicken and set aside.
- Blend cottage cheese, buffalo sauce, and 3 tbsp reserved pasta water in a blender until smooth, adjusting thickness with more pasta water if needed.
- Return the pan to medium heat, melt butter, then whisk in flour for 1 minute. Gradually whisk in milk until incorporated and bubbling, about 2 minutes.
- Reduce heat to low, season with onion powder, garlic powder, salt, and pepper, then whisk in shredded cheeses until melted and smooth.
- Pour in the blended buffalo cottage cheese mixture, whisk to combine, then add cooked pasta and chicken, stirring to coat.
- Serve immediately with a drizzle of ranch dressing, chopped green onion, and freshly cracked black pepper.
