Makes 4 servings · 55 min from scratch · about 25 min with the shortcut
Buffalo Chicken Mac and Cheese
- Calories
- 500
- Protein
- 44 g
- Carbs
- 60 g
- Fat
- 8 g
Per serving, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Chicken Or use the shortcut
- 14 oz boneless, skinless chicken breast, diced
- 3 tbsp buffalo style hot sauce
- Garlic powder, onion powder, smoked paprika, salt and pepper
- Cooking spray
Cheese sauce
- 1⅓ cups 1% cottage cheese
- 5 light spreadable cheese wedges
- 3 tbsp cheddar cheese powder
- 1 tsp dry mustard
- Garlic powder and onion powder
- ¼ cup buffalo sauce
Pasta
- 10 oz elbow macaroni
Toppings (optional)
- 4 tsp buffalo sauce
- 2 tbsp plain nonfat Greek yogurt stirred with 1 tsp ranch seasoning mix
- Sliced green onion
Directions
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Season the chicken. Toss the chicken with the 3 tbsp buffalo sauce and the dry seasonings.
Shortcut: skip -
Make the sauce. Blend all the cheese sauce ingredients until smooth. Use a pinch each of garlic powder and onion powder.
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Cook the chicken. Coat a skillet with cooking spray and set it over high heat. Cook the chicken about 4 minutes per side, until it reaches 165°F.
Shortcut: heat instead -
Boil the pasta. Meanwhile, cook the macaroni as the package directs, then drain.
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Combine. Toss the pasta, chicken and sauce in a large bowl until coated.
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Top and pack. Drizzle with the 4 tsp buffalo sauce and the ranch yogurt. Scatter green onion over the top and divide between 4 containers.
Skip the cooking
Use ¾ lb Chicken Crumbles instead
They come fully cooked and seasoned with garlic, sea salt and spice, so step 1 goes away. Thaw them in the fridge overnight. In step 3, heat them in the skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Toss them with the 3 tbsp buffalo sauce, then go on to step 4.
Per serving: 560 cal · 51 g protein · 61 g carbs · 12 g fat.
Build your boxNutrition per serving is estimated from USDA data and Portside label values.