Introduction

This High Protein Buffalo Chicken Mac and Cheese is a flavorful twist on a classic comfort dish. Packed with tender chicken and a spicy buffalo cheese sauce, it’s perfect for a hearty dinner or game day snack. Enjoy creamy, cheesy pasta with a kick!

A white bowl filled with creamy macaroni covered in a thick, smooth, orange cheese sauce. On top, there are thin white cream drizzles and sprinkled chopped green onions adding color contrast. A black fork rests on the edge of the bowl. The dish is set on a white marbled surface with a small white bowl of green onions blurred in the background. The lighting highlights the glossy texture of the sauce and the freshness of the toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

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

For the Buffalo Mac and Cheese:

8 oz cavatappi pasta (Banza chickpea pasta recommended)
3 tbsp butter
3 tbsp gluten free 1-to-1 flour (or all-purpose flour)
2 cups milk (2% or whole), 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, at room temperature
⅓ cup buffalo wing sauce
½ tsp onion powder
½ tsp garlic powder
Kosher salt and black pepper, to taste

For Topping (Optional):

Ranch dressing
Chopped green onion

Instructions

Step 1: In a medium bowl, toss the cubed chicken breast with smoked paprika, kosher salt, garlic powder, onion powder, cayenne, and black pepper until well coated. Set aside.
Step 2: Bring a large pot of water to a rolling boil. Season heavily with kosher salt and add the pasta. Cook according to package directions, reserving at least ¼ cup of pasta water before draining.
Step 3: While the pasta cooks, heat a large pan over medium heat and add olive oil. Add the seasoned chicken in a single layer. Cook undisturbed for 2-3 minutes, flip, and cook another 2 minutes or until the chicken reaches an internal temperature of 165°F. Remove chicken and set aside.
Step 4: In a small blender or food processor, blend the room temperature cottage cheese, buffalo wing sauce, and 3 tablespoons of reserved pasta water until smooth. Add more pasta water if needed to reach a pourable consistency.
Step 5: Return the pan to medium heat and melt the butter. Whisk in the flour and cook constantly for about 1 minute. Gradually pour in the milk, whisking continuously until the sauce thickens and bubbles, about 2 minutes.
Step 6: Reduce heat to low. Add onion powder, garlic powder, salt, and pepper. Stir in shredded cheddar and Monterey Jack cheeses until fully melted and smooth.
Step 7: Whisk in the blended buffalo cottage cheese mixture. Add the cooked pasta and chicken back into the pan. Stir until everything is coated evenly with the sauce.
Step 8: Serve warm, topped with a drizzle of ranch dressing, chopped green onions, and a sprinkle of freshly cracked black pepper if desired. Enjoy!

Tips & Variations

If you prefer a less saucy mac and cheese, increase the pasta quantity to 12 oz instead of 8 oz.
Use gluten-free pasta to keep the dish gluten-free or swap for your favorite pasta shape.
For extra spice, add a pinch of cayenne to the cheese sauce.
Try swapping buffalo wing sauce for a milder hot sauce if you want less heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk to loosen the sauce if needed.

How to Serve

A white bowl holds a creamy orange macaroni and cheese with elbow-shaped pasta. The dish is topped with thin white drizzles of sauce spread across the top and sprinkled with small chopped bright green scallions. The macaroni has a glossy texture, and there are visible black pepper specks scattered on top. A black fork rests on the edge of the bowl. The background features a white marbled texture and a blurred small white bowl with green content. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheese in this recipe?

Yes, you can substitute cheddar and Monterey Jack with other melty cheeses like mozzarella, pepper jack, or gouda to change the flavor profile.

Is this recipe suitable for gluten-free diets?

Absolutely. Use gluten-free flour and pasta to keep the dish gluten-free. The rest of the ingredients are naturally gluten-free as well.