Buffalo Chicken Mac & Cheese
Creamy, tangy buffalo mac and cheese loaded with juicy chicken — a genuinely satisfying 519 calories with 49g of protein per portion.
55 min · 4 servings
- Calories
- 524
- Protein
- 49g
- Carbs
- 56g
- Fat
- 9g
Ingredients
- Chicken breast — 400g, diced
- Buffalo sauce — 2 tbsp, for the chicken
- Garlic powder — to taste
- Onion powder — to taste
- Smoked paprika — to taste
- Salt — to taste
- Pepper — to taste
- Cottage cheese — 300g, low-fat
- Cream cheese — 5 wedges, light spreadable
- Mustard powder — 2g, ground
- Cheese seasoning — 25g (or cheese powder from mac & cheese packets)
- Buffalo sauce — 50g, for the sauce
- Pasta — 280g
- Buffalo sauce — 20g, for topping (optional)
- Greek yoghurt — 25g mixed with 1 tbsp ranch seasoning, for topping (optional)
- Spring onion — for garnish, optional
- Cooking oil spray — light
Directions
- 1
Toss the diced chicken with 2 tbsp of buffalo sauce, garlic powder, onion powder, smoked paprika, salt and pepper. Set aside.
- 2
Add the cottage cheese, cream cheese wedges, mustard powder, cheese seasoning, garlic powder, onion powder and 50g of buffalo sauce to a blender. Blitz until smooth and creamy.
- 3
Spray a pan with cooking oil and cook the chicken over high heat for about 8 minutes, flipping halfway, until cooked through.
- 4
Cook the pasta according to the packet instructions while the chicken is going.
- 5
Drain the pasta and combine it in a large bowl with the chicken and the blended sauce. Toss everything together until well coated.
- 6
Drizzle the extra buffalo sauce and the ranch yoghurt on top, scatter over some spring onions, and divide into 4 portions.