This post may contain affiliate links. Please read our disclosure policy.
This high protein buffalo chicken mac and cheese is so creamy, insanely flavorful and packed with protein. It’s made with an easy cottage cheese based sauce with just the right amount of buffalo kick.
There’s nothing like a comfort food recipe that’s also nutrition packed. Buffalo Mac and cheese doesn’t have a great reputation for being healthy, until today! This high protein buffalo Mac and cheese is creamy, cheesy, and has the perfect amount of buffalo flavor.
Protein Packed Buffalo Mac and Cheese
You and your whole family will absolutely love this one. Here’s why!
- Protein and fiber packed. Each serving of this mac and cheese has over 40 grams of protein and 8 grams of fiber for a comfort food that will keep you satisfied too.
- Lightened up sauce. Creamy cottage cheese is the base of this sauce, and I promise you won’t notice! It’s blended completely smooth with buffalo sauce, ranch seasoning and shredded cheese for a super flavorful and delicious sauce.
- Surprisingly easy. It calls for super simple ingredients, no complicated steps, and done in less 30 minutes if you use rotisserie chicken.
- Perfect for meal prep. This stores and reheats well, so it’s a great option for meal prep that you’ll be excited to eat!
If you love mac and cheese as much as I do, you’ll have to try my Hidden Veggie Mac And Cheese and High Protein Mac and Cheese next.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chickpea pasta: I like to use Barilla chickpea pasta or Barilla protein plus pasta best. You can also use regular pasta or any other bean-based pasta, like red lentil pasta.
- Shredded chicken: Cooked, shredded chicken breast. I like to use rotisserie chicken to save time.
- Cottage cheese: Blended cottage cheese is the secret protein source for this sauce. Good culture whole milk cottage cheese is my favorite.
- Shredded cheese: A combination of shredded cheddar and mozzarella cheeses is the perfect compliment to the zesty buffalo sauce.
- Buffalo sauce: Be sure to choose buffalo sauce, not regular hot sauce. I love Frank’s Buffalo Wing Sauce best.
- Ranch seasoning powder: A little ranch seasoning powder adds big flavor and helps cool the buffalo spice.
- Milk: A little bit of 2% or whole milk to thin out the sauce.
- Breadcrumb topping: Panko bread crumbs and a little bit of butter makes the perfect crunchy topping.
Variations
- BBQ mac and cheese. Swap the buffalo sauce for barbecue sauce and top with an extra drizzle of sauce and diced red onion.
- Chicken bacon ranch. Skip the buffalo sauce and use an entire packet of ranch seasoning. Add 1/2 cup of cooked and crumbled bacon and then top with extra bacon and a drizzle of ranch dressing.
- No bake. If you don’t want to add the topping and bake your mac and cheese simply return it to the pan and heat over low for 3-5 minutes. Stir often to prevent cheese from burning to the bottom.
- Add veggies. If you want to add veggies too, mix 2 cups of cooked chopped cauliflower or broccoli right into the sauce.
How To Make High Protein Buffalo Chicken Mac and Cheese
- Cook pasta. Cook pasta according to package instructions, drain and set aside. Be sure to read the directions because overcooking chickpea pasta will make it mushy.
- Make the sauce. While the pasta cooks add cottage cheese, cheddar and mozzarella cheese, milk, buffalo sauce and ranch to a blender or food processor.
- Blend. Blend cheese sauce mixture until completely smooth, scraping the sides down as needed.
- Combine. Mix shredded chicken, cooked noodles and cheese mixture together.
- Add to baking dish. Transfer macaroni mixture to a baking dish. Mix melted butter and breadcrumbs in a small bowl. Sprinkle evenly over macaroni.
- Bake. Bake for 15 minutes until golden brown and hot.
How To Store
Store leftover mac and cheese covered or in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave to an internal temperature 165 degrees F.
Jamie’s Tips
Tips For Success
- Adjust the heat. If you’re sensitive to spicy foods or serving to those who are, start with 1/3 cup of buffalo sauce. It keeps it mild and then you can drizzle extra buffalo sauce before serving if you want it spicier.
- Chickpea pasta tips. I love chickpea pasta but some brands do fall apart a bit more after it’s baked, like Banza. I personally recommend Barilla chickpea pasta or Barilla protein plus pasta. Make surety mix it gently so it doesn’t break apart.
- Use rotisserie chicken. Use rotisserie chicken for a major time saver, or make my Air Fryer Shredded Chicken!
- Full fat cottage cheese. I’ve said it once, and I’ll say it again! Full fat cottage cheese yields the creamiest sauce. Use at least 2% or whole milk cottage cheese.
More For The Buffalo Lovers
If you’ve made and loved this High Protein Buffalo Chicken Mac and Cheese or any other recipe on my blog, please leave a 🌟 star rating and comments below!
High Protein Buffalo Chicken Mac and Cheese
Creamy buffalo chicken Mac and cheese made with a high protein cottage cheese based sauce, plenty of buffalo flavor and topped with buttery breadcrumbs.
Ingredients
- 12 oz chickpea pasta, *I like Barilla chickpea or Barilla protein plus pasta best for baking.
- 16 oz cottage cheese, full-fat
- 1/2 cup buffalo sauce
- 2 cups shredded chicken, cooked (can use rotisserie chicken)
- 1/4 cup milk
- 2 tbsp ranch seasoning
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tbsp butter, melted
- 1/3 cup panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- Bring a large pot of water to a boil and cook pasta according to package directions. Drain and return to pan off heat. Note: Be sure to read the directions because overcooking chickpea pasta will make it mushy. Also, make sure to check the size of your box of pasta because some chickpea pastas only come in 8 oz. and you'll need 1.5 boxes.
- While the pasta cooks, prepare the sauce. In a blender or food processor combine cottage cheese, buffalo sauce, milk, ranch seasoning, cheddar and mozzarella cheese. Blend on high until completely smooth and creamy.
- Combine melted butter and breadcrumbs. Set aside.
- Add shredded chicken and cheese sauce to the noodles. Stir well until noodles and chicken are thoroughly coated with sauce.
- Transfer mixture to a baking dish and top with breadcrumbs.
- Bake for 15 minutes until breadcrumbs are golden brown and noodles are hot.
Notes
**Many chickpea pasta boxes only come in an 8 oz. size, so make sure to check. If using an 8 oz. box, use 1.5 boxes. If using a 16 oz. box, use about 3/4 of the box.
I recommend Barilla chickpea pasta or Barilla protein plus pasta because I find it holds up best when it’s baked. Banza chickpea pasta will work too but tends to fall apart easier.
If you’re sensitive to spicy food, start with 1/3 cup of buffalo sauce.
Nutrition
Serving: 1bowl | Calories: 523kcal | Carbohydrates: 41g | Protein: 44g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1620mg | Potassium: 243mg | Fiber: 8g | Sugar: 8g | Vitamin A: 496IU | Vitamin C: 0.02mg | Calcium: 390mg | Iron: 6mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
