This high-protein buffalo chicken mac and cheese is creamy, spicy, extra cozy, and has over 36 grams of protein per bowl, thanks to cottage cheese. Think classic comfort food… just a little more nourishing and weeknight-friendly. Ready in under 30 minutes with no oven required!
A Quick Look At The Recipe
- ✅ Recipe Name: High-Protein Buffalo Chicken Mac & Cheese
- 🕒 Ready In: ~30 minutes
- 👪 Serves: 4
- 🍽 Calories: ~550 per serving
- 🍗 Protein: 36 grams per serving
- 🥣 Main Ingredients: Elbow macaroni, shredded chicken, cottage cheese, cheddar, buffalo sauce, butter, milk
- 📖 Dietary Info: High-protein, family-friendly, easy to make gluten-free, healthy
- ⭐ Why You'll Love It: High-protein, extra creamy, and seriously satisfying. It packs in real chicken, cottage cheese, and that perfect buffalo kick — all in under 30 minutes. Perfect for busy nights when you still want something cozy.
SUMMARIZE & SAVE THIS CONTENT ON
I make this buffalo chicken mac on the nights I want something cozy but still need a real source of protein after a long training day. It’s the same feeling I get from my Healthy Mac and Cheese or cheesy Ground Beef and Zucchini Casserole — comfort food that doesn’t slow you down. The blended cottage cheese makes the sauce insanely creamy without being heavy, and using rotisserie chicken keeps it weeknight-fast (my love language).
It also fits right into the way I cook at home: simple ingredients, high protein, and big flavor. If you’re like me and love meals that are satisfying but still feel balanced, you’ll probably love my Healthy Sloppy Joes and Healthy Chicken Bolognese too. This mac and cheese has become one of my go-tos because it hits that perfect mix of nourishing, crave-y, and easy — exactly what I want at the end of a busy day.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Is This Buffalo Chicken Mac and Cheese Healthy?
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make High-Protein Buffalo Chicken Mac and Cheese (Step-by-Step)
- 1 Minute Video Tutorial
- Expert Recipe Tips
- What to Serve with Buffalo Chicken Mac and Cheese
- Storing, Reheating & Freezing
- Frequently Asked Questions
- More High-Protein Comfort Food You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
Absolutely amazing! Tati, this recipe was so easy to make, and it really tastes like delicious, decadent mac and cheese. I’m very impressed and will be making it again.
-Emerson
Why You'll Love This Recipe
- High protein: Packs in 36-40g protein per serving
- Ultra creamy: Blended cottage cheese makes the sauce super smooth
- Healthier twist: Lighter than classic buffalo mac but still super cozy
- Big flavor: Cheesy, spicy, and that perfect buffalo kick
- Weeknight-friendly: Under 30 minutes, no baking
- Easy ingredients: Rotisserie chicken + simple pantry staples
Is This Buffalo Chicken Mac and Cheese Healthy?
Yes — this version is lighter and higher in protein than classic buffalo mac and cheese. Blended cottage cheese adds creaminess without heavy cream, shredded chicken adds lean protein, and you can use whole-grain or chickpea pasta for more fiber. It’s still cozy and satisfying, just a little more balanced.
Ingredients You'll Need
- Elbow macaroni: Classic shape and great for soaking up all that creamy buffalo sauce.
- Chicken: I love using rotisserie chicken to keep this recipe super easy — but leftover baked chicken breast works perfectly too. I use leftover Air Fryer Boneless Chicken Thighs all the time.
- Butter + flour: To make a quick roux and help the sauce thicken.
- Milk: Whole, 2%, or skim all work.
- Cottage cheese: The secret to a high-protein, ultra-creamy sauce without heavy cream. The same trick I use for my Healthy Mac and Cheese recipe!
- Shredded cheddar: Gives you that classic cheesy mac texture and flavor. I prefer sharp cheddar cheese.
- Buffalo sauce: For that spicy, tangy buffalo kick. If you need to use regular hot sauce, mix it with 1–2 tablespoons melted butter to make it richer and more like buffalo sauce.
- Salt + pepper: Season to taste (rotisserie chicken usually needs less).
- Toppings (optional): My homemade healthy ranch dip, green onion, blue cheese crumbles, or extra buffalo sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Ingredient Substitutions & Variations
- Make it gluten-free: Use gluten-free elbows or chickpea pasta for extra protein.
- Make it dairy-free: Use unsweetened cashew or almond milk; a dairy-free cottage cheese alternative, such as blended silken tofu or a thick dairy-free Greek-style yogurt; and a dairy-free shredded cheddar.
- Extra protein: Add more chicken, use chickpea or protein pasta, or serve with my homemade healthy ranch dip for a little extra protein.
- Cheddar cheese: Monterey Jack or pepper Jack also melts really well.
- Cottage cheese: Plain Greek yogurt works too, just slightly tangier.
- Make it baked: Make the recipe, add a panko or crushed-cracker topping with a little butter, and broil or bake until golden and crispy.
- Honey buffalo: Whisk 1–2 teaspoons of honey into your buffalo sauce for a sweet-heat spin.
- Veggie boost: Stir in steamed broccoli, spinach, or cauliflower rice for more volume and fiber.
How to Make High-Protein Buffalo Chicken Mac and Cheese (Step-by-Step)
- Step 1: Cook the pasta and blend the cottage cheese until completely smooth.
- Step 2: Melt the butter in a medium pot and whisk in the flour for 30–60 seconds.
- Step 3: Slowly whisk in the milk and a pinch of salt until smooth.
- Step 4: Keep whisking until the sauce gently simmers, about 2 minutes.
- Step 5: Reduce the heat to low and add the blended cottage cheese, shredded cheddar, and buffalo sauce.
- Step 6: Whisk until the sauce is creamy, melted, and smooth.
- Step 7: Stir in the cooked pasta and chicken until everything is well coated.
- Step 8: Mix, top with healthy homemade ranch sauce, green onions, and enjoy!
1 Minute Video Tutorial
Expert Recipe Tips
- Blend the cottage cheese: I tested this a few ways, and blending it until silky makes the sauce just as creamy as using cream cheese — without any graininess. Don’t skip this step.
- Salt to taste: Rotisserie chicken is already seasoned, so you won’t need much extra salt. Just make sure your pasta water is well-salted — it adds a lot of flavor to the dish.
- Use freshly shredded cheddar: Pre-shredded cheese has anti-caking agents that prevent melting. Shredding your own gives you a smoother, restaurant-style sauce.
- Warm milk = smoother sauce: If your milk is super cold, the roux can seize up. Let it sit out for a minute or microwave it for 15 seconds for the creamiest results.
- If the sauce thickens: This mac gets thicker as it sits. Add a splash of milk or pasta water when reheating to bring it back to that just-made creaminess.
- Adjust the heat to your taste: Add extra buffalo for more spice, or stir in a little ranch if you want it milder — both work great and I use each depending on who I’m cooking for.
What to Serve with Buffalo Chicken Mac and Cheese
- Simple side salad: Something fresh and crunchy pairs perfectly. Try a kale crunch salad, an arugula salad, or your favorite chopped salad.
- Roasted or air-fried veggies: Try my air fryer broccolini, Brussels sprouts, air fryer green beans, or cauliflower to balance the richness.
- Garlic bread: Crispy, buttery garlic bread or your air fryer garlic bread is always a win.
- Crispy potatoes: Air fryer smashed potatoes, roasted fingerlings, or air fryer sweet potato wedges for a cozy comfort-food dinner.
- With ranch: Drizzle homemade healthy ranch sauce on top — just like classic buffalo wings.
Storing, Reheating & Freezing
- Storing: Let it cool, then store in an airtight container in the fridge for 3–4 days. The sauce will thicken as it sits — totally normal.
- Reheating: Reheat on the stovetop or in the microwave with a splash of milk to loosen it up. Stir occasionally until creamy again.
- Freezing: You can freeze it, but the sauce may separate slightly when thawed. If you freeze it, let it thaw in the fridge overnight and reheat gently with extra milk to bring the creaminess back.
Frequently Asked Questions
Yes, but you’ll need to adjust it. Hot sauce is thinner and spicier, while buffalo sauce is hot sauce mixed with butter for a richer, creamier flavor. To swap it in, use ¼ cup hot sauce + 1–2 tablespoons melted butter to mimic classic buffalo sauce. Start with ¼ cup, taste, and add more butter or a splash of ranch if you want it milder and creamier.
Yes. Use gluten-free elbow pasta or chickpea pasta. Both hold up well in the creamy sauce.
Yes — plain Greek yogurt works, but it will be a little tangier and not quite as creamy. Cottage cheese gives the smoothest, thickest sauce once blended, but Greek yogurt is a good backup if that’s what you have.
It’s medium-spicy. For mild, use a mild buffalo sauce or mix buffalo + ranch. For spicy, add more buffalo or hot sauce.
Elbows or cavatappi hold the sauce the best. Chickpea pasta works if you want more protein.
Add a splash of milk and reheat gently on the stovetop or in the microwave. Stir until creamy again.
It usually means the cottage cheese wasn’t blended enough or pre-shredded cheese was used. Blend cottage cheese fully and shred your cheddar for a smooth sauce.
More High-Protein Comfort Food You'll Love
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
High-Protein Buffalo Chicken Mac and Cheese
Ingredients
- 8 oz elbow macaroni
- 1 - 2 cups shredded rotisserie chicken or baked chicken breast, (leg + breast meat is also great or leftover air fryer chicken thighs)
- 2 tablespoon butter
- 2 tablespoon flour
- 1 ½ cups milk, whole, 2%, or skim
- Kosher salt, to taste
- 1 ½ cups shredded cheddar cheese
- 1 cup cottage cheese
- ½ cup buffalo hot sauce, + more for serving
- Ranch sauce, for serving
- Garnish: green onion, blue cheese crumbles, or more ranch
Instructions
- Cook pasta: Cook according to package directions, salt the water well, then drain.
- Prep chicken: Cut or shred chicken and add to a large mixing bowl.
- Blend cottage cheese: Use a small food processor or immersion blender to blend until completely smooth.
- Start the roux: In a medium pot over medium heat, melt butter. Whisk in flour and cook 30–60 seconds until fully combined.
- Add milk: Slowly whisk in milk and a pinch of salt until smooth. Keep whisking until it gently simmers, about 2 minutes.
- Make it cheesy: Reduce heat to low. Add blended cottage cheese, shredded cheddar, and buffalo sauce. Whisk until creamy, melted, and smooth.
- Combine: Remove from heat and stir in cooked noodles and chicken until everything is coated.
- Serve: Top with green onion, ranch, extra buffalo sauce, and/or blue cheese crumbles.
Tati Chermayeff says
Such a fun and healthy dinner! We eat it at least once a week 🙂
Emerson K says
Absolutely amazing! Tati, this recipe was so easy to make and it really tastes like delicious, decadent mac and cheese. I’m very impressed and will be making it again.
Tati Chermayeff says
Emerson, YAY!!!! Thank you for your kind words 🙂
Amelie Y says
Really yummy! Made this for my boyfriend last night and it was a bit.
Tati Chermayeff says
Amelie, so psyched to hear this. I love this recipe too 🙂