Healthy Buffalo Macaroni And Cheese Recipe

I combined spicy buffalo chicken with ultra-creamy mac and cheese for a Yummy Dinners recipe that hides a bold, unexpected twist.

I never thought mac and cheese could pack this much attitude until I tossed whole wheat elbow macaroni with bright Buffalo sauce and realized dinner just got interesting. I wanted something that felt a little naughty but still counts as a Healthy Buffalo Chicken option, so I kept it simple and bold, the kind of dish that makes you say Om Nom out loud.

If you like Ww Recipes or Healthy Dishes you’ll get why I call this a cheat that actually helps, and when it hits the plate it basically screams Pasta Recipes and I Love Food all at once.

Why I Like this Recipe

– I love that it hits spicy and cozy at the same time, wakes me up but still feels like comfort food
– I like that it’s quick to throw together when I’m beat yet somehow tastes like I fussed over it
– I love how leftovers reheat perfect even after a day or two so nothing goes to waste
– I like that everyone asks for seconds, it’s my go to for get togethers and feels like an instant crowd pleaser

Ingredients

• Adds fiber and complex carbs keeps you full longer tastes nuttier.
• Lean protein punch, helps muscle repair low fat if skin removed.
• Spicy tang mostly vinegar and hot peppers, adds zip and lotsa sodium.
• Creamy boosts protein and tang kinda lighter than mayo keeps sauce smooth.
• Rich flavor adds calcium and some protein contributes savory depth.
• Liquid base with umami cuts dairy’s thickness lower salt keeps health.
• Thickens sauce without extra fat neutral taste use sparingly.
• Adds crunchy top light texture optional for extra crisp adds carbs.
• Melty stretch mild flavor less fat than regular mozzarella still creamy.
• Fresh bite mild oniony flavor brightens dish and adds color.

Ingredient Quantities

• 8 oz (about 2 cups dry) whole wheat or high protein elbow macaroni
• 2 cups cooked shredded chicken, rotisserie or poached (about 10-12 oz)
• 1/2 cup Buffalo sauce like Frank’s RedHot
• 1 1/2 cups low sodium chicken broth
• 3/4 cup skim or 1% milk
• 1/2 cup plain Greek yogurt nonfat or low fat
• 1 1/2 cups sharp cheddar, shredded (about 6 oz)
• 1/2 cup reduced fat mozzarella, shredded (about 2 oz)
• 1/4 cup grated Parmesan cheese
• 2 tbsp cornstarch (or 2 tbsp all purpose flour)
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 1/3 cup panko breadcrumbs optional for topping
• 1 tbsp melted butter optional for tossing with panko
• 2 tbsp sliced green onions or chives for garnish optional

How to Make this

1. Preheat oven to 425 F if you plan to bake the topping, otherwise you can skip that. Bring a large pot of salted water to a boil and cook the whole wheat elbow macaroni about 1 to 2 minutes less than package directions so it stays a little firm (whole wheat can take a bit longer). Reserve 1/2 cup pasta water, then drain.

2. In a small bowl whisk the 2 tbsp cornstarch with about 3 tbsp of the cold milk until totally smooth and lump free.

3. In a large saucepan melt 2 tbsp unsalted butter over medium heat. Pour in the cornstarch slurry and whisk 30 seconds, then slowly whisk in the 1 1/2 cups low sodium chicken broth and the rest of the milk (the remaining part of the 3/4 cup). Bring to a gentle simmer, whisking, until the sauce thickens, 2 to 4 minutes.

4. Remove the pan from heat and stir in 1/2 cup plain Greek yogurt until smooth. Then add the cheeses in batches, stirring until melted: 1 1/2 cups sharp cheddar, 1/2 cup reduced fat mozzarella, and 1/4 cup grated Parmesan. Add the 1/2 cup Buffalo sauce (like Frank’s RedHot), 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Don’t over-salt, the cheeses and Buffalo sauce already have salt.

5. Fold the 2 cups cooked shredded chicken into the cheese sauce and warm gently for a minute or two so the chicken is heated through. If your chicken is plain and you want extra Buffalo punch, toss it with an extra splash of sauce before adding.

6. Add the cooked pasta to the sauce and stir until everything is evenly coated. If the sauce seems too thick, loosen it with the reserved pasta water a tablespoon at a time until you reach the consistency you like.

7. Transfer the mac and cheese to a shallow baking dish if using a topping. If you want the crunchy topping, toss 1/3 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the top. Bake at 425 F until bubbly and the panko is golden, about 8 to 10 minutes, or put under the broiler 1 to 2 minutes watching closely so it doesn’t burn.

8. Let it rest 3 to 5 minutes after baking so the sauce firms up a bit. Sprinkle 2 tbsp sliced green onions or chives on top and serve hot.

Equipment Needed

1. Large pot for boiling the pasta and reserving the 1/2 cup pasta water, make it roomy so pasta won’t stick
2. Colander to drain the pasta
3. Large saucepan to make the cheese and Buffalo sauce
4. Small bowl and whisk for the cornstarch slurry (and you can reuse the bowl to toss panko)
5. Measuring cups and spoons (include a 1/2 cup measure)
6. Silicone spatula or wooden spoon to stir and fold in the chicken
7. Shallow ovenproof baking dish if you want the crunchy topping
8. Cheese grater if you’re shredding cheese fresh
9. Oven mitts and a baking sheet or broiler-safe pan to catch drips when you brown the panko, watch it close

FAQ

Healthy Buffalo Macaroni And Cheese Recipe Substitutions and Variations

• Pasta: Swap the whole wheat elbows for chickpea or lentil pasta, or brown rice pasta if you need gluten free. Rinse chickpea pasta and cook 1 minute less so it wont get mushy.
• Chicken: Make it meat free with pressed extra firm tofu baked then shredded or cubed, or use two cans drained white beans (cannellini or great northern) for protein and creaminess, leftover turkey works too.
• Greek yogurt: Replace with equal parts light sour cream or blended low fat cottage cheese for the same tang and body, or use plain unsweetened soy yogurt for dairy free.
• Sharp cheddar: Swap for reduced fat Colby Jack or mix low fat mozzarella with a little feta or blue cheese if you want that classic buffalo tang. Tip grate your own cheese, it melts better.

Pro Tips

– Cook the pasta until it is just shy of done so it finishes cooking in the sauce or oven. Save some pasta water and add it a tablespoon at a time if the sauce feels gummy or too thick, it makes the sauce silkier without watering down flavor.

– Mix the cornstarch with cold milk first and whisk it really well, no lumps. When the sauce is thick, take the pan off the heat before you stir in the Greek yogurt and then add the cheese slowly in batches so it melts smooth. Also grate your own cheddar if you can, pre shredded cheese has stuff on it that can make the sauce grainy.

– If you want richer mouthfeel without changing the recipe too much, stir in one tablespoon of cream cheese or an extra pat of butter right before serving. Low fat cheeses work, but adding a little extra fat keeps the sauce creamy instead of gluey.

– For more Buffalo punch, toss the shredded chicken with a little extra Buffalo sauce and a tiny splash of melted butter before folding it in. Taste as you go so it does not get too salty, Buffalo sauces vary a lot.

– For crunchy topping, toast the panko in a skillet with the melted butter and a pinch of smoked paprika before sprinkling on top, then broil for just a minute or two while watching closely. Let the whole dish rest a few minutes after baking so the sauce firms up and it slices cleaner.

Healthy Buffalo Macaroni And Cheese Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I combined spicy buffalo chicken with ultra-creamy mac and cheese for a Yummy Dinners recipe that hides a bold, unexpected twist.

Pin

Servings

4

servings

Calories

742

kcal

Equipment: 1. Large pot for boiling the pasta and reserving the 1/2 cup pasta water, make it roomy so pasta won’t stick
2. Colander to drain the pasta
3. Large saucepan to make the cheese and Buffalo sauce
4. Small bowl and whisk for the cornstarch slurry (and you can reuse the bowl to toss panko)
5. Measuring cups and spoons (include a 1/2 cup measure)
6. Silicone spatula or wooden spoon to stir and fold in the chicken
7. Shallow ovenproof baking dish if you want the crunchy topping
8. Cheese grater if you’re shredding cheese fresh
9. Oven mitts and a baking sheet or broiler-safe pan to catch drips when you brown the panko, watch it close

Ingredients

• 8 oz (about 2 cups dry) whole wheat or high protein elbow macaroni

• 2 cups cooked shredded chicken, rotisserie or poached (about 10-12 oz)

• 1/2 cup Buffalo sauce like Frank's RedHot

• 1 1/2 cups low sodium chicken broth

• 3/4 cup skim or 1% milk

• 1/2 cup plain Greek yogurt nonfat or low fat

• 1 1/2 cups sharp cheddar, shredded (about 6 oz)

• 1/2 cup reduced fat mozzarella, shredded (about 2 oz)

• 1/4 cup grated Parmesan cheese

• 2 tbsp cornstarch (or 2 tbsp all purpose flour)

• 2 tbsp unsalted butter

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• Salt and freshly ground black pepper to taste

• 1/3 cup panko breadcrumbs optional for topping

• 1 tbsp melted butter optional for tossing with panko

• 2 tbsp sliced green onions or chives for garnish optional

Directions

• Preheat oven to 425 F if you plan to bake the topping, otherwise you can skip that. Bring a large pot of salted water to a boil and cook the whole wheat elbow macaroni about 1 to 2 minutes less than package directions so it stays a little firm (whole wheat can take a bit longer). Reserve 1/2 cup pasta water, then drain.
• In a small bowl whisk the 2 tbsp cornstarch with about 3 tbsp of the cold milk until totally smooth and lump free.
• In a large saucepan melt 2 tbsp unsalted butter over medium heat. Pour in the cornstarch slurry and whisk 30 seconds, then slowly whisk in the 1 1/2 cups low sodium chicken broth and the rest of the milk (the remaining part of the 3/4 cup). Bring to a gentle simmer, whisking, until the sauce thickens, 2 to 4 minutes.
• Remove the pan from heat and stir in 1/2 cup plain Greek yogurt until smooth. Then add the cheeses in batches, stirring until melted: 1 1/2 cups sharp cheddar, 1/2 cup reduced fat mozzarella, and 1/4 cup grated Parmesan. Add the 1/2 cup Buffalo sauce (like Frank's RedHot), 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and salt and pepper to taste. Don’t over-salt, the cheeses and Buffalo sauce already have salt.
• Fold the 2 cups cooked shredded chicken into the cheese sauce and warm gently for a minute or two so the chicken is heated through. If your chicken is plain and you want extra Buffalo punch, toss it with an extra splash of sauce before adding.
• Add the cooked pasta to the sauce and stir until everything is evenly coated. If the sauce seems too thick, loosen it with the reserved pasta water a tablespoon at a time until you reach the consistency you like.
• Transfer the mac and cheese to a shallow baking dish if using a topping. If you want the crunchy topping, toss 1/3 cup panko breadcrumbs with 1 tbsp melted butter and sprinkle over the top. Bake at 425 F until bubbly and the panko is golden, about 8 to 10 minutes, or put under the broiler 1 to 2 minutes watching closely so it doesn’t burn.
• Let it rest 3 to 5 minutes after baking so the sauce firms up a bit. Sprinkle 2 tbsp sliced green onions or chives on top and serve hot.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 418g
• Total number of serves: 4
• Calories: 742kcal
• Fat: 33.1g
• Saturated Fat: 17.3g
• Trans Fat: 0.13g
• Polyunsaturated: 2g
• Monounsaturated: 7.5g
• Cholesterol: 152mg
• Sodium: 1096mg
• Potassium: 581mg
• Carbohydrates: 59.8g
• Fiber: 4.8g
• Sugar: 6g
• Protein: 55.6g
• Vitamin A: 300IU
• Vitamin C: 0.5mg
• Calcium: 522mg
• Iron: 3.3mg