High-Protein Hidden Veggie Buffalo Chicken Mac & Cheese

If you’re looking for a crowd-pleaser this game day season, this High-Protein Hidden Veggie Buffalo Chicken Mac & Cheese is the one for you. Mixed with the most delicious, rich, buffalo cheese sauce and packed with protein, you won’t feel bad after licking the bowl clean. It’s Brian’s favorite to meal prep for a week of hearty, cozy dinners that you’ll look forward to all day long, and my favorite to serve to friends and family on game day for endless compliments on a dish that takes less than an hour.

high-protein hidden veggie buffalo chicken mac & cheese ingredient notes:

Chicken Thighs: If you’ve been here a while, you know that I love to use chicken thighs in my recipes as a cost-conscious protein option. If looking for a leaner protein option, you could also opt for breast, or omit to make the dish vegetarian.

Buffalo Sauce: My absolute favorite buffalo sauce has just 8 ingredients, no dairy, and is made with avocado oil for healthy fats. If you’re just starting out on your spice journey, you can reduce the amount of sauce added to 1/3 cup.

Macaroni: For that original mac & cheese texture, you’ve got to use elbow shaped pasta! The one I use is gluten-free and high in fiber, however use what you have on hand or opt for your favorite shape like shells, or rigatoni.

Cottage Cheese: Cottage cheese has quickly become the new “it” ingredient for high-protein pastas, sauces, baked goods, and more and I’m happy it’s finally getting the recognition it deserves. The key is blending it together with the onion and carrot mixture, buffalo sauce, and cheddar cheese to get a smooth and cheesy texture without any clumps.

high-protein Hidden Veggie buffalo chicken mac & cheese

Recipe by Jenn Lueke

4.9 from 31 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

30

minutes

If you’re looking for a crowd-pleaser this game day season, this High-Protein Hidden Veggie Buffalo Chicken Mac & Cheese is the one for you. Mixed with the most delicious, rich buffalo cheese sauce and packed with protein, you won’t feel bad after licking the bowl clean. It’s Brian’s favorite to meal prep for a week of hearty, cozy dinners that you’ll look forward to all day long, and my favorite to serve to friends and family on game day for endless compliments on a dish that takes less than an hour.

Cook Mode

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Ingredients

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes

• 1 pound boneless, skinless chicken thighs

• 1 tablespoon olive oil

• 1/2 large yellow onion, diced

• 2 large carrots, peeled and diced

• 1 tablespoon tomato paste

• 16 ounces low-fat or 4% milkfat cottage cheese

• 1/2 cup buffalo hot sauce (reduce to 1/3 cup for less spice)

• 1/2 cup reduced-fat or regular shredded cheddar cheese

• 12 ounces gluten-free elbow pasta (or regular)

Directions

• Combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes in a small bowl.
• Pat the chicken thighs dry on both sides with a paper towel and cover with about half of the spice mix, rubbing it in with clean hands to evenly coat.
• In a deep skillet, heat the oil over medium heat. Once the oil is shimmering, add the chicken thighs and cook for about 6 minutes per side, until browned and cooked through. Set aside on a plate, leaving any oil behind in the skillet.
• In the same skillet, add the onion and carrots and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Mix in the remaining spice mix and the tomato paste. Continue cooking and stirring until aromatic, about 2 minutes. Remove from heat.
• Transfer the onion and carrot mixture to a blender or food processor along with the cottage cheese, buffalo sauce, and cheddar cheese. Blend on high speed until completely smooth, about 45 seconds. If needed, add up to 1/4 cup of chicken broth or water to thin the sauce as it blends. Return the blended sauce to the same skillet and heat on low to warm.
• Meanwhile, cook the elbows according to package instructions and dice the cooked chicken into small cubes.
• Add the cooked elbows and diced chicken to the skillet with the sauce (or combine in a large bowl if your skillet isn’t large enough) and mix to evenly combine. Evenly divide amongst four bowls to serve.

Notes

• Equipment note: My favorite stainless steel sauté pan!
• Macaroni: like to use a gluten-free elbow pasta, but you can use whichever pasta you prefer!
• Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
• Reheat it: From the refrigerator, microwave until warm, about 2 minutes. From the freezer, thaw
  in the refrigerator for at least 8 hours, then microwave in 30-second increments until warm.
  Alternatively, return to a pot or skillet with a splash of broth and cook on medium-low heat,
  stirring occasionally, until warm.

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