Buffalo Chicken Mac N Cheese brings creamy heat and steady protein in a bowl you’ll actually look forward to. Tender chicken strips, a blended buffalo-cheddar sauce, and just-right pasta built for real-life meal prep.
This mac is built to reheat like it was made tonight.
Why This Mac N Cheese Hits Different
The blended buffalo-cheddar sauce stays smooth after reheating, and this whole recipe makes 5 servings to store for the week. From my meal prep cookbook, this mac helps avoid last minute takeout when your energy isn’t there.
Macros Per Serving
Each serving (makes 5) checks in at:
- 505 calories
- 39g protein
- 59g carbs
- 14g fat
Ingredients You’ll Need
Chicken
- Slice the thighs into strips. Mix the marinade below. Add the chicken and marinade to a bowl and coat. Marinate 30–45 minutes.
- 510g (18oz) boneless, skinless chicken thighs, sliced into strips
- 40g (2 Tbsp 2 tsp) buffalo sauce
- 20g (1 Tbsp 1 tsp) soy sauce
- Light coat of Old Bay seasoning, garlic powder, and smoked paprika
Buffalo Cheese Sauce (blend)
- 300g 2% cottage cheese
- 150g 1/3-fat cream cheese
- 25g (1 Tbsp 2 tsp) cheddar powder
- 75g (5 Tbsp) buffalo sauce
- 30g (2 Tbsp) soy sauce
- 30g (2 Tbsp) honey
Pasta
- 325g (11.5oz) short pasta
To Finish (optional)
- Chives or parsley, chopped
- Extra buffalo sauce for drizzle
How To Make It
Instructions:
Follow along with the video here.
- Preheat the oven to 400°F. Dice the bell peppers and onions, spread on a baking sheet, and roast 20–25 minutes until lightly charred.
- Dice the chicken breast and add to the slow cooker with buffalo sauce, Worcestershire, chicken bouillon, salt, pepper, and garlic powder; stir to coat. Stir in the roasted vegetables. Cover and cook on High for 2–3 hours or on Low for 4–5 hours until tender. Lightly break apart with tongs.
- Boil a pot of salted water and cook the pasta 50% of the time listed on the box; drain. Grate the cheddar and Parmigiano Reggiano. Add 2% cottage cheese, 1/3-fat cream cheese, buffalo sauce, milk, honey, salt, and pepper to a blender; blend until smooth.
- Add the half-cooked pasta to the slow cooker, pour over the buffalo cheese sauce, and stir. Cover and cook on low for 20–30 minutes until the pasta is tender and the sauce thickens.
- Bake center-cut bacon on a foil-lined sheet at 400°F for 15–20 minutes until crispy; chop or crumble. Stir in the bacon and chopped chives. Divide into 11 servings, cool, and store leftovers in freezer-safe containers.
Storing And Reheating Tips
- Portion into 5 containers. Refrigerate up to 4 days or freeze for longer.
- Reheat: Microwave in 45–60 second bursts, stirring between, until hot and creamy. Add a splash of water or milk if you prefer it looser.
A Better Mac, Done Right
Creamy, spicy, protein-forward mac that feels like comfort and fits real life.
Want More Like This?
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Sometimes, having a bowl of this buffalo mac n cheese waiting for you is all the motivation you need to stay on track.
— Stealth Health Kitchen Staff
