Name: High Protein Buffalo Chicken Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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This High Protein Buffalo Chicken Mac and Cheese will satisfy all your comfort food cravings! Packed with 46g of protein per serving, this recipe is ultra saucy with a kick of spicy buffalo flavor. It’s made with blended cottage cheese for a rich, creamy texture and a protein boost. Plus, it’s gluten free and can be on the table in just 30 minutes!

high protein buffalo chicken mac and cheese in white dish with ranch drizzle, chopped green onion and black fork

Ahhh the satisfaction of creating a high-protein pasta dish that tastes so indulgent and delicious. It’s truly the best feeling, especially when my husband gives it rave reviews and wants to eat it for several meals in a row. Safe to say, this high protein buffalo chicken mac and cheese is a winner. Equally as perfect for a healthy weeknight dinner as it is for game day!

This buffalo chicken mac and cheese recipe gets it’s protein from 3 main sources – chicken breast, dairy products (cheese, milk & cottage cheese) and chickpea pasta! Together, it’s a protein powerhouse that’s super filling and satisfying. But, if you served it to your picky friend I swear they wouldn’t even realize it’s healthy, gluten free and high in protein.

I’ve tried making sauces with cottage cheese before and they’ve always come out a bit gritty and left something to be desired. But not this one! After a lot of research and experimenting, I’ve cracked the code on how to make a perfectly creamy and smooth, high-protein mac and cheese sauce using cottage cheese. And I cannot wait for you to experience this saucy goodness!

Why You’ll Love this High Protein Buffalo Chicken Mac and Cheese

It’s incredibly quick and easy to make so it’s perfect for busy weeknights or game day!
Each serving has 46g of protein and 5g of fiber.
This recipe is extra saucy, for the most satisfying experience.
It’s fully gluten free, so everybody can enjoy it!
This high protein mac and cheese is made with blended cottage cheese for a protein boost.
It’s filled with the delicious heat of buffalo sauce.

What You Need to Make this High Protein Buffalo Chicken Mac and Cheese

For the Chicken:

Boneless, Skinless Chicken Breast: Of course you can’t have buffalo chicken without the chicken! We’re using chicken breast here for a super lean protein option. Cut it into small bite-sized pieces and it will cook super quickly.
Olive Oil: Just a bit of olive oil or avocado oil for searing the chicken in.
Smoked Paprika, Onion Powder, Garlic Powder, Cayenne, Kosher Salt & Black Pepper: This simple spice blend adds smokiness to the chicken that really compliments the flavors of the buffalo sauce.

For the Buffalo Mac and Cheese:

Chickpea Pasta: To keep this recipe high in protein and fiber while also being gluten free, I like to use Banza chickpea pasta. Cavatappi is my favorite shape…but you do you!
Butter: This is one of the main ingredients needed to make a roux which will help thicken the sauce.
Gluten Free 1-to-1 Flour: The second main ingredient in a roux is flour. I used King Arthur Gluten Free Flour but you can use normal AP flour if you’re not gluten free.
Milk: 2% or whole milk is preferred here for a rich flavor and creamy texture. It’s best to have it at room temperature so that it incorporates into the roux quicker and easier.
Sharp Cheddar Cheese: Freshly grated is your best bet to make sure that it melts easier. I also prefer orange cheddar just to make the sauce look more buffalo-y lol.
Monterey Jack Cheese: The same applies here – freshly grated is best! Monterey Jack is pretty mild and melts super well. In a pinch, you could substitute more cheddar or try mozzarella instead.
Cottage Cheese: For an added protein boost, we’re adding in some blended cottage cheese! Definitely go with full-fat (4%) and choose a quality brand like Good Culture or Hood.
Buffalo Wing Sauce: Frank’s is the most classic choice here, but I’ve also made this with the Whole Foods 365 brand one.
Onion Powder, Garlic Powder, Kosher Salt & Black Pepper: To add a bit more flavor to the sauce.

For Topping:

Ranch Dressing: There’s definitely debate on whether buffalo chicken should be topped with ranch or blue cheese dressing, so us whatever you prefer!
Green Onion: I love the color and sharp bite that this adds to the buffalo chicken Mac and cheese.

ingredients for high protein buffalo chicken mac and cheese

How To Make this High Protein Buffalo Chicken Mac and Cheese

Coat Chicken in Seasonings:

First, add cubed chicken breast to a medium bowl and toss with all of the spices until coated. Set aside.

Cook Pasta to Al-Dente:

Next, bring a large pot of water to a rolling boil. Season heavily with kosher salt, then add in the pasta. Cook according to package directions, making sure to reserve at least ¼ cup of the water before draining.

Cook Chicken:

While the pasta is cooking, bring a large pan to medium heat. Once hot, add olive oil to coat the pan. Then, add seasoned chicken and spread out evenly in the pan so that there’s no overlap. Allow it to cook, undisturbed for 2-3 minutes, then flip and continue cooking for 2 more minutes or until the internal temperatures reaches 165F. Remove chicken from the pan and set aside.

Blend Cottage Cheese:

In a small blender or food processor, add the room temperature cottage cheese, buffalo sauce and 3 tbsp of the reserved pasta water. Blend until smooth, adding a touch more reserved pasta water if it’s too thick.

Create Roux, Add in Milk & Cheese:

Return the pan back to medium heat. Then, add butter and let it melt. Once melted, add in the flour and whisk constantly for about 1 minute. Slowly pour in the milk (a few tablespoons at a time), whisking well after each addition. Once all the milk has been added in, continue whisking until it starts to bubble up – about 2 more minutes.

Add in Blended Cottage Cheese & Seasonings:

Next, reduce heat to low. Season with onion powder, garlic powder, salt and pepper. Then, add in the shredded cheeses and whisk until fully incorporated and melted. Pour in the blended buffalo cottage cheese mixture and whisk to combine.

Stir in Cooked Pasta & Chicken:

Then, add back in the cooked pasta and chicken. Stir to coat the pasta in the sauce. Serve with a drizzle of ranch dressing, some chopped green onion and freshly cracked black pepper. Enjoy!

high protein buffalo chicken mac and cheese in stainless steel pan with wooden spoon

FAQs:

Why does my milk and cottage cheese have to be at room temperature? By having your milk at room temperature, it will more easily incorporate into the roux. If it’s not at room temperature, it will still work but make take a bit longer. As for the cottage cheese – this helps to prevent it from curdling and getting grainy when you add it to the sauce.
Can I use pre-shredded cheese? Technically, yes. But, I do recommend buying a block and freshly grating it yourself as it will melt a lot easier and result in a smoother, silkier sauce.
Are there any substitutes for Monterey Jack cheese? In a pinch you could substitute more of the cheddar or try mozzarella!
What brand of cottage cheese do you recommend? I love Hood and Good Culture. Either way, make sure to use full-fat (4%) for the best results.
I’m not gluten free, can I use normal pasta and flour? Absolutely! Please note that the nutrition info will change though.

What Should I Serve with this High Protein Buffalo Chicken Mac and Cheese?

This meal is loaded with 46g of protein per serving so it’s very filling! It also sneaks in 5g of fiber per serving. However, to round this out, add more fiber, micronutrients and volume, I like to serve it alongside some veggies. Specifically, air fried broccoli has been my go-to! Simply toss it with some oil (or spray), salt and pepper and air fry at 490F for about 10 minutes, depending how crispy you like it. You could also wilt some spinach directly into the buffalo chicken mac and cheese for an extra easy option. This chopped salad with greek yogurt ranch dressing would also be a great, fresh pairing!

How Should I Store Leftover Buffalo Mac and Cheese?

First, allow the high protein buffalo chicken mac and cheese to cool down. Then transfer it to an airtight container and store it in the fridge for about 4-5 days. Re-heat in the microwave and then add your toppings. This is a great one for meal prep!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Buffalo Chicken Recipes?

4.67 from 6 votes

High Protein Buffalo Chicken Mac and Cheese

This High Protein Buffalo Chicken Mac and Cheese will satisfy all your comfort food cravings! Packed with 46g of protein per serving, this recipe is ultra saucy with a kick of spicy buffalo flavor. It's made with blended cottage cheese for a rich, creamy texture and a protein boost. Plus, it's gluten free and can be on the table in just 30 minutes!

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
medium bowl
large pan
large pot
colander
small blender or food processor
spatula
cheese grater