Healthy Buffalo Chicken Macaroni and Cheese

Healthy Buffalo Chicken Macaroni and Cheese

A couple weeks ago I made a Slow Cooker Buffalo Shredded Chicken. It is honestly one of the best buffalo chicken recipes I ever made. However, it makes a ton and unless you are feeding a huge crowd there are going to be lots of leftovers. Good thing this recipe freezes great for future dinners – just make sure to freeze in 1 -2 cup portions so don’t have a large chunk of shredded chicken to chisel apart.

Believe it or not – even though I am a born and raised Buffalo girl – I never tried buffalo chicken macaroni and cheese. Yes it is true. So tonight I decided to take out one of the buffalo shredded chicken portions from the freezer and use it in a delicious comforting homemade mac n cheese. Yes, please!

I kept this recipe super simple and as healthy as possible using whole wheat pasta, shredded cheddar, a little asiago, chicken stock, 1% milk, and of course some shredded buffalo chicken breast. It was so incredible delicious. Everything you would imagine this recipe to be – comforting, satisfying, tasty, and borderline addicting. In fact, you really need to be careful cause can be easy to eat way more than 1 portion of this mac n cheese. It is helpful to make a salad or vegetable side to go with it.

4.9 from 8 reviews
Healthy Buffalo Chicken Macaroni and Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 8 ounces whole wheat elbow noodles, cooked al dente
  • 1 ½ cups chicken stock
  • 1 cup 1% milk
  • 1 tablespoon whole wheat flour
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 2 cups shredded cheddar cheese
  • ¼ cup shredded asiago cheese (or parmesan)
  • 1 ½ cups shredded buffalo chicken
  • 1 tablespoon panko bread crumbs
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium to large pot, over medium heat, whisk together chicken stock, milk, and flour. Whisk until flour is completely dissolved.
  3. Cook until bubbly, about 5-7 minutes.
  4. Stir in granulated garlic, onion powder, salt, and both cheeses. Stir until smooth, about 3 minutes. Remove from heat.
  5. Place pasta in an 8 x8 baking pan coated with cooking spray. Mix shredded chicken in with pasta. Pour cheese sauce over pasta and chicken then stir until it is all evenly coated.
  6. Sprinkle bread crumbs over top and bake at 350 degrees for 45 minutes, or until bubbly. Let sit for 3 minutes then enjoy.
Notes
Make ahead instructions


The chicken for this recipe can be make ahead of time and frozen. Or you can make entire recipe ahead of time and freeze in portions. Or you can assemble and freeze before baking. Let thaw overnight in the refrigerator then proceed with cooking instructions.
Nutrition Information
Serving size: ⅛ of recipe Calories: 298 Fat: 14 Carbohydrates: 21 WW Points +: 7 Fiber: 3 Protein: 19

 

 

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Comments

  1. Sheila England says:

    Ummm…where am I gonna find buffalo chicken…unless I make it myself by marinating my chicken in buffalo sauce???

  2. How do u make buffalo chicken???

  3. In answer to the earlier comment about the shredded d buffalo chicken, just click on the blue hyperlink where it is listed in the ingredients section.

    I can’t wait to try this. I love the idea of getting different meals out of one base. What a timesaver and a way to keep leftovers from getting boring!

  4. IF you click the link on the buffalo chicken listed in the recipe, it will take you to the crockpot recipe for the chicken. IF you don’t want to do that, I would imagine you could take a rotissaire chicken, shred it and mix it with some bufflo sauce…

  5. can we get the recipe for the buffalo chicken to please?

  6. Can we have a link for the shredded buffalo chicken plz:)

  7. This looks awesome!! I’m a Buffalo girl too, born and raised in the Southtowns..I’ll definitely be trying this soon!!

  8. Flabbergasted that 90% of the people who commented didn’t actually read the recipe as indicated by asking how to make the buffalo chicken. Maybe you should make a picture book website since people can’t be bothered with those pesky words.

    Plan on making this today.

  9. Well just finished with the buffalo chicken in the slow cooker. It tastes so amazing! Putting together the buffalo chicken Mac n cheese now. Have a feeling this will turn out to be a family favorite! Thanks so much for sharing your recipes 🙂

  10. Do I add the pasta cooked or uncooked?

  11. 8 oz pasta……..it that 8 oz of pasta after you cook it or is it a 8 oz pasta box cooked? Thanks!

  12. Sarah Young says:

    Should it be baked uncovered? Made the buffalo chicken the other day. Husband LOVED it. The next best thing? Add it to Mac and Cheese. Genius!

  13. I substituted this with almond flour and almond milk instead. I also used quinoa pasta and it came out delicious thank you!

  14. Hannah Temple says:

    Made this tonight and my boyfriend and I loved it! 🙂

  15. I have made this several times it’s the best recipe I have come across. So tasty and simple to make!!!i love that it is made with ranch, as i am very allergic to blue cheese!! Love love it. I make it often and bring it to parties!!!

  16. This was delicious!! I increased to portion size to 6 servings and used 2% milk (what I had in the house), chicken bouillon in water (how am I out of chicken broth??), and regular ol’ flour. Equaled 10 WWP+. I’ll take it! And make it again! Thanks 🙂

    • Oh, and I also increased the panko bread crumbs to 1/2 cup, love that crispy topping! How is 1T enough for the whole top of the casserole?? 🙂

  17. This recipe was awesome! My bf is a picky eater, and he LOVED it. Easy to make and totally delicious! Very filling!

  18. Can the mac & cheese be cooked in a crock pot?

  19. It lists the calories and number of servings but not how much a serving is, any idea?

  20. What is the serving size?

  21. we are making a bunch of meals for a family in need to be frozen. I am making this now and want to know if you think I should bake it and then freeze it or freeze it prior to baking . thanks

    • You can do either or. I usually bake, portion out, and then freeze. This way we can just warm it up in the microwave when ready to eat. But the other way would be fine it will just take about an hour to bake.

  22. Ok.. I just put the chicken in the crockpot. I halved the recipe and used a homemade ranch mix I found on Pinterest. I’m pretty excited, my family loves Mac and cheese and also loves hot wings.. So this should be a hit. Thank you for putting nutrition info and WW points. I’m following ww so it helps a lot. On top of everything, you use whole wheat and organic products. This is a big deal to me. Thanks for sharing!

  23. Charlene B says:

    I can’t believe I have rated this recipe yet! When I make the buffalo chicken in my Crockpot, I double it so I will have plenty of chicken to make a double batch of this recipe. (My husband has to have at least 2 nights of buffalo chicken sandwiches with blue cheese coleslaw to top). On the day I prepare this mac and cheese I make 2: one I cook on the night I throw it together and one I freeze for some other busy night after work.

    I freeze it before baking it up. When I know I am going to have a busy work day, I pull it out of the freezer and put it in the fridge to thaw. Then I just get home and set it on the counter while I run around the house a bit to come to room temp before baking it off. I serve this with some roasted veggies and I have a quick and yummy dinner. This is one of our house favorites!!

Trackbacks

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  11. […] Extra veggies for steaming, leftover Shredded Buffalo Chicken for the freezer, some hardboiled eggs, Slow Simmered Curried Chicken (from this cookbook) and Sausage, Cannellini and Tomato Ragout. You may notice that we have a little less for main dishes than usual. Well, after going through our freezer recently, I realized we have a few meals that need to be used soon, so for this week (and probably the next few weeks) I will be cooking two main dishes and then, if needed, pulling out meals from the freezer. This week the freezer meal is Buffalo Chicken Mac and Cheese! […]

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