0 from 12 votes
Healthy Buffalo Chicken Mac And Cheese
Cozy up with a bowl of this cheesy and healthy buffalo chicken mac and cheese with crispy roasted broccoli. This nutritious and rich dish is the perfect lighter version of classic mac and cheese: it's creamy, gluten-free, and perfectly spiced!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 376 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 12 fusilli or elbow pasta
- 2 medium chicken breasts
- ⅓ cup medium buffalo sauce more to taste
- 12 oz fresh broccoli florets one medium head
- 1 tablespoon of olive oil
- 1 tablespoon butter
- ¼ cup yellow onion minced
- 2 tablespoon all-purpose flour gluten free if needed
- 1 + ½ cups unsweetened almond milk
- 1 cup chicken broth
- 2 cups shredded sharp cheddar or vegan cheddar
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line and grease a baking tray.
- Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set to the side.
- Meanwhile, season chicken with salt and pepper. Place chicken in a large pot and cover with 1 inch of water. Bring to a boil then reduce heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center. About 12 to 16 minutes. Remove chicken from water and use two forks to shred chicken. Add in buffalo sauce. Set to the side.
- Meanwhile, prepare medium size broccoli florets, spray with avocado oil, or drizzle olive oil, salt, and pepper. Roast in the oven for 15 - 20 minutes. Set to the side when done.
- While the brocolli is roasting, place a large skillet on the stovetop. Heat to medium and melt butter. Add flour and cook over low heat for 2 minutes stirring with a whisk.
- Add minced onion and cook for another 2 minutes. Add chicken broth, almond milk, salt, and pepper. Continue whisking. Increase heat to medium-high, bring the mixture to boil, cook for 5 minutes until becomes smooth and thick.
- Once thick, remove from heat, add cheese and mix until cheese is melted. Adjust salt and pepper to taste.
- Add in cooked macaroni, roasted broccoli florets, and buffalo chicken. Taste and adjust seasonings.
- Serve immediately and enjoy!
Cup of Yum
Notes
- Almond Milk: Can substitute with milk of choice.
- Sharp Cheddar Cheese: Can substitute with your favorite shredded cheese. Vegan cheese works too.
- Buffalo Sauce: Can substitute with Frank's Red Hot Sauce.
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
38g
(13%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
515mg
(21%)
Potassium
441mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
623IU
(12%)
Vitamin C
46mg
(51%)
Calcium
236mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 515mg | 21% |
| Potassium | 441mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 46mg | 51% |
| Calcium | 236mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.