Buffalo Chicken Mac and Cheese with Cauliflower
Servings: 8
Calories: 367kcal
Creamy, cheesy macaroni and cheese with chicken, cauliflower and a kick of buffalo all throughout! This Buffalo Chicken Mac and Cheese with Cauliflower has a mild buffalo kick as made, but feel free to adjust it to your preferences. Seriously the most delicious macro-friendly comfort food and it's made in just 30 minutes!
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Equipment
Ingredients
- 12 oz. large elbow macaroni or short pasta of choice
- 12 oz. cauliflower, roughly chopped
- 1/2 Tbsp olive oil
- 1/2 cup yellow onion, finely diced (75g)
- 1 lb ground chicken
- 1 Tbsp butter (15g)
- 2 Tbsp all-purpose flour (15g)
- 1.5 cups plain unsweetened almond milk (360g) or milk of choice
- 1 cup chicken broth (240g)
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- 1/4-1/3 cup buffalo sauce* (60g)
- 1 cup shredded sharp cheddar (112g)
- 1 cup mozzarella cheese (112g)
Instructions
- Cook pasta and cauliflower: Fill a large pot with water and bring to a boil. Sprinkle generously with salt. Add the pasta and cook for 5-6 minutes, then add in the cauliflower. Cook for another 3-4 minutes or until the pasta is al dente. When done, rinse with cool water and drain well. Set aside and wipe the pot clean.
- Cook onions and chicken: Add olive oil to the pot and set to medium heat. When warm, add the onion and cook for 2-3 minutes. Then add the ground chicken and salt and pepper to taste. Cook for about 5 minutes, breaking up the pieces as you go, or until the chicken is no longer pink. Remove from heat.
- Prepare buffalo cheese: Meanwhile, bring a large skillet to medium heat and add the butter. As it starts to melt, whisk in the flour. Then whisk in the milk, chicken broth, salt and pepper. Increase heat to medium-high and bring to a boil. Continue whisking frequently for 4-5 minutes or until mixture becomes thick. Then remove from heat and stir in the buffalo sauce and both cheeses. Taste and add any salt or seasonings to taste.
- Make the buffalo mac: To the skillet with the buffalo cheese, fold in the macaroni, cauliflower, chicken and onions mix until everything is well combined.
- Sprinkle with freshly grated parmesan and freshly cracked black pepper to serve.
Notes
*Using medium hot buffalo sauce will keep this dish fairly mild. For more of a kick, use 1/3 cup, or even more. You can also sub for mild buffalo sauce if you want even less heat.
To make gluten-free: use a gluten-free macaroni noodle and gluten-free flour.
To make dairy-free: use plant-based cheese for both the cheddar and the mozzarella and substitute the butter for a plant-based butter or more olive oil.
To make vegan: use the diary-free instructions and opt for a plant-based meat instead of the chicken and sub vegetable broth.
Nutrition
Serving: 1.25 cups (265g) | Calories: 367kcal | Carbohydrates: 35.3g | Protein: 28.7g | Fat: 12.3g | Saturated Fat: 3g | Fiber: 3.2g | Sugar: 2.3g