Comfort food
Buffalo Chicken Mac & Cheese
Creamy protein pasta with crisp oven-baked chicken on top.
4 meal-prep servingsCalories510–540
Protein62–67g
Carbs39–42g · 8–10g fiber
Fat12–14g
Ingredients
- 24 oz RealGood Lightly Breaded Chicken Breast Chunks
- 8 oz Banza elbows
- 2 cups Knudsen 2% low-fat cottage cheese
- 1/2 cup Oikos Triple Zero Plain Greek Yogurt
- 1/4 cup unsweetened coconut milk
- 1/4 cup freshly shredded sharp cheddar
- 1 Kraft Mac & Cheese cheese-powder packet
- 4 Tbsp Kinder's Buttery Buffalo Sauce
- 1 1/2 Tbsp Swerve Brown Sugar
- Optional chives, garlic powder, smoked paprika, and black pepper
Method
- Bake the frozen chicken at 400°F for 18–20 minutes, flipping halfway.
- Cook pasta until al dente and drain well.
- Blend cottage cheese, yogurt, coconut milk, cheese powder, cheddar, buffalo sauce, and Swerve until smooth.
- Coat the hot pasta with sauce.
- Divide into four containers and place chicken on top to preserve its texture. Garnish with chives if desired.
A personal recipe, not professional advice.
← All mealsNutrition figures are estimates and can change with brands, portions, and preparation. This is what worked in my own routine—not medical or nutritional advice.