High-Protein Buffalo Chicken Mac and Cheese
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!
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.
Notes
Rotisserie chicken works best: It keeps this recipe super quick and adds great flavor. If using baked chicken breast, season it well and chop into small pieces. I love using leftover air fryer chicken thighs.
Blend the cottage cheese: This is key for a smooth, ultra-creamy sauce.
Use freshly shredded cheddar: It melts better than pre-shredded cheese and gives you the smoothest sauce.
Adjust heat level: Use mild buffalo sauce or mix buffalo + ranch for less spice. Add extra buffalo or a dash of hot sauce for more heat.
If the sauce thickens: Add a splash of milk or pasta water to loosen it when reheating.
Gluten-free option: Use gluten-free elbows or chickpea pasta.
Dairy-free option: Use almond or cashew milk, a dairy-free cottage cheese alternative (like blended silken tofu or a thick DF yogurt), and dairy-free cheddar.
Nutrition
Calories: 562kcal | Carbohydrates: 49g | Protein: 36g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 2033mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 679IU | Vitamin C: 22mg | Calcium: 469mg | Iron: 2mg
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