High-Protein Buffalo Chicken Mac & Cheese
Creamy, spicy, and packed with protein, this buffalo chicken mac and cheese hits the spot without messing up your macros.
Equipment
- 1 Medium saucepan or nonstick pot
- 1 Mixing spoon or spatula
- 1 Oven-safe skillet or broiler pan, optional if broiling
Ingredients
For the Pasta + Chicken
- 4 oz Barilla Protein+ elbows (or similar high-protein pasta)
- 5 oz shredded cooked chicken breast (rotisserie works great)
For the Sauce
- 1/3 cup reduced-fat shredded sharp cheddar
- 1/3 cup shredded part-skim mozzarella
- 1 tbsp light cream cheese
- 1 1/2 tbsp Frank’s RedHot buffalo sauce (adjust to heat level)
- 1 tbsp plain Greek yogurt (optional for tang + protein)
- 1 splash splash of unsweetened almond milk or evaporated milk to thin if needed (not included in macros)
- Salt + pepper to taste
For the Broiled Topping (Optional)
- 2 tbsp shredded cheese or breadcrumbs
Instructions
- Cook the pasta: Boil the high-protein pasta according to package directions. Drain and set aside.
- Make the sauce: In the same pot over low heat, stir in cream cheese, cheddar, mozzarella, and buffalo sauce. Stir until melted and creamy.
- Stir in chicken: Add shredded chicken and Greek yogurt (if using). Season with salt and pepper to taste. Stir until everything is coated.
- Adjust texture: If sauce is too thick, add a splash of almond milk or evaporated milk to loosen.
- Finish and serve: Serve hot as-is, or proceed to optional broil step.
- Optional Broil for Cheesy Crust: Transfer buffalo mac to an oven-safe dish or skillet. Sprinkle with cheese and/or breadcrumbs and broil on high for 2–3 minutes until golden brown and bubbly.
Notes
Pro Tip: This reheats beautifully — store in an airtight container and microwave with a splash of water or milk to revive creaminess.
Make It Spicier: Add extra buffalo sauce or a dash of cayenne for a fiery version.