QiMeal
Buffalo Chicken Mac and Cheese
Buffalo Chicken Mac and Cheese · ready in 30 min · 4 servings · 620 kcal per serving · easy · 11 ingredients
Creamy, tangy macaroni and cheese with tender chicken and bold buffalo flavor, balanced by sharp cheddar and finished with a satisfying crunch of celery.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- kcal
- 620
- Difficulty
- easy
Ingredients · 4 servings
- 340 gElbow macaroni
- 450 gChicken breasts
- 480 gLow-fat milk
- 30 gFlour
- 200 gSharp cheddar cheese
- 3 gOnion powder
- 3 gGarlic powder
- 100 gCelery
- 120 gBuffalo sauce
- 15 gHot sauce (optional)
- 10 gSalt
Equipment
stovetop, chef knife, colander, cutting board, large pot, mixing bowl, saucepan, whisk, wooden spoon
Instructions
- Prep and boil pasta
Gather all ingredients and a large pot, then bring salted water to a boil and cook the elbow macaroni until tender. · 10 min
What to look for: macaroni is plump and floating
- Make milk base
Whisk the low-fat milk and flour in a bowl, pour into a saucepan, and heat while stirring until it thickens and gently boils. · 3 min
What to look for: smooth and lightly bubbling
- Cook chicken sauce
Lower to medium heat, add diced chicken breasts, sharp cheddar cheese, onion powder, garlic powder, buffalo sauce, and optional hot sauce, then stir until melted and cooked. · 8 min
When it is done: Chicken pieces are opaque throughout and reach 74°C / 165°F internally.
- Combine and serve
Drain the macaroni, then stir it into the cheese sauce with chopped celery and serve hot. · 3 min
What to look for: pasta evenly coated and steaming
Nutrition (per serving)
| kcal | 620 |
|---|---|
| Protein | 38 g |
| Carbohydrates | 62 g |
| of which sugars | 7 g |
| Fat | 22 g |
| of which saturated | 12 g |
| Fibre | 3 g |
| Sodium | 980 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, celery
May contain: fodmap high
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Elbow macaroni
- whole wheat macaroni: Adds fiber and a nuttier taste
- gluten free pasta: Cook separately and slightly undercook to avoid mushiness
Chicken breasts
- rotisserie chicken: Reduce added salt
- chicken thighs: Juicier and more forgiving if overcooked
Low-fat milk
- lactose free milk: Suitable for lactose intolerance
- unsweetened oat milk: Use a barista style for creaminess
Flour
- cornstarch: Mix with cold liquid before heating
Sharp cheddar cheese
- colby jack cheese: Milder but melts well
- reduced fat cheddar: Melt gently to avoid graininess
Celery
- green onion: Adds freshness with less crunch
