Healthy Buffalo Chicken Mac And Cheese

Buffalo Chicken anything is usually a big hit in our house so I was excited to try out this recipe for the entire family. It’s a tasty and healthy buffalo chicken mac and cheese made with cauliflower! The great thing about making this spicy cauliflower mac and cheese with chicken is that it’s got a boost of protein and no carbs so it’s also approved for a 2B Mindset lunch or dinner recipe!

I love that it’s a full meal in one pot, ready to go before I know it! This recipe can be made in the Instant Pot, which I love, but it can also be done on the stove or in the crockpot. You can use whatever you have on hand and it’s still just a quick and easy as ever! You can make this quick and easy buffalo chicken mac and cheese for dinner, meal preps for lunch, and everything in between.

Similar Recipes To Try:

• Healthy Buffalo Chicken Dip

• Instant Pot Buffalo Chicken Bites

• Instant Pot Mac and Cheese

• Spanish Cauliflower Rice with Chicken

• Mashed Cauliflower Recipe | Cauliflower Mashed Potatoes

21 Day Fix | 2B Mindset Info For Buffalo Chicken Cauliflower Mac & Cheese

Recipe Info:
Serves: 4
Serving Size: 1 3/4 cup (1 cup vegetables and 3/4 cup protein)

Entire Recipe:
6R
4G
1tsp (negligible)
4B
2T brown rice flour (negligible)

Per Serving:
4 servings, 1 3/4C servings
1.5R
1G
1B

2B Mindset Info:
This is a great dinner option for the 2B Mindset nutrition plan because it’s got lean protein and veggies! Pair it with an FFC choice at lunch and you can use it there as well!

How Do I Make This Delicious Buffalo Mac and Cheese In The Instant Pot?

1) Turn the Instant Pot to sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned.
2) Sprinkle garlic powder, onion powder, pepper, dill, parsley, and salt over the Instant Pot. Mix up the chicken so that the seasoning is evenly distributed.
3) Add the cauliflower to the Instant Pot and cover with the hot sauce. Close the lid and turn the pressure valve to sealing.
4) Cook the chicken and cauliflower on high pressure using the manual setting for 1 minute. Let the pressure release naturally.
5) In a blender mix together the cottage cheese and Greek yogurt to create a creamy sauce. Blend the sauce until smooth. Pour the sauce over the chicken and cauliflower. Add the cheese and brown rice flour. Carefully fold the sauce and cheese in so that the cauliflower holds its shape.
6) Garnish and serve while still warm or pack up for lunch through the week.

Note: For this buffalo chicken mac and cheese  to work you must cut the chicken into small bite sized pieces and brown the chicken. If you skip this step the chicken will not have enough time to cook. Plus, it keeps the chicken from cooking in a solid lump.

Can I Make Buffalo Chicken Mac and Cheese On The Stove?

1) Heat a skillet on the stove and add the olive oil. When the oil is hot sautÈ the chicken until it is browned.
2) Add the seasoning, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
3) Allow the cauliflower to cook for 5-10 minutes, stirring occasionally until the cauliflower is tender.
4) Turn off the stove and blend together the cottage cheese and Greek yogurt to make a cream sauce. Stir the sauce, cheddar cheese, and brown rice flour into the skillet until the cheese melts. Garnish and serve.

I Love My Crockpot! Is There A Way To Make This Recipe In The Slow Cooker?

*Do not cube the chicken before cooking in the slow cooker.*

1) Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker.
2) Cover and let cook for 2 1/2 to 4 hours on low heat or until the chicken is done.
3) Remove the chicken, chop it into cubes, then add it back into the slow cooker.
4) Blend together the cottage cheese and Greek yogurt to make a cream sauce. Add the cream sauce, cheddar cheese, and brown rice flour to the chicken and cauliflower and mix until the cheese is melted. Garnish and serve.

If you need a video to follow, I’ve got one right here:

Can I make this with riced cauliflower?

Yes! The cook time should be the same. Just know it won’t have the same macaroni and cheese texture that the whole cauliflower florets have.

Can I use noodles instead of cauliflower?

Absolutely! I’d make the chunks of chicken a little bigger and cook it for half the amount of time that is listed on the back of the box. If you do this and are on the Fix, don’t forget to recalculate your containers.

Buffalo Chicken Mac and Cheese Recipe:

If you need a video of the Buffalo Chicken Mac and Cheese being made, here you go!

4.5 from 4 votes

Print

Buffalo Chicken Mac and Cheese | Spicy Cauliflower Mac and Cheese

Buffalo Chicken anything is usually a bit hit in our house so I was excited to try out this recipe for the whole family. It's a tasty 21 Day Fix buffalo chicken mac and cheese made with cauliflower! The great thing about making this spicy cauliflower mac and cheese with chicken is that it's got a boost of protein so it's also approved for 2B Mindset! 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 Servings

Ingredients

• 1 lb. chicken breast cut into 1/2-inch bites
• 1 head cauliflower cut into bite sized pieces
• 1 tsp olive oil
• 3/4 cup cottage cheese
• 3/4 cup plain Greek yogurt
• 3/4 cup hot sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 tbso brown rice flour or other thickening agent

Instructions

1. 1) Turn the Instant Pot to sautÈ. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sautÈ until the chicken is browned.
2. 2) Sprinkle garlic powder, onion powder, pepper, dill, parsley, and salt over the Instant Pot. Mix up the chicken so that the seasoning is evenly distributed.
3. 3) Add the cauliflower to the Instant Pot and cover with the hot sauce. Close the lid and turn the pressure valve to sealing.
4. 4) Cook the chicken and cauliflower on high pressure using the manual setting for 1 minute. Let the pressure release naturally.
5. 5) In a blender mix together the cottage cheese and Greek yogurt to create a creamy sauce. Blend the sauce until smooth. Pour the sauce over the chicken and cauliflower. Add the cheese and brown rice flour. Carefully fold the sauce and cheese in so that the cauliflower holds its shape.
6. 6) Garnish and serve while still warm or pack up for lunch through the week.
7. Note: For this recipe to work you must cut the chicken into small bite sized pieces and brown the chicken. If you skip this step the chicken will not have enough time to cook. Plus, it keeps the chicken from cooking in a solid lump.

Stove Top:

1. 1) Heat a skillet on the stove and add the olive oil. When the oil is hot sautÈ the chicken until it is browned.
2. 2) Add the seasoning, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
3. 3) Allow the cauliflower to cook for 5-10 minutes, stirring occasionally until the cauliflower is tender.
4. 4) Turn off the stove and blend together the cottage cheese and Greek yogurt to make a cream sauce. Stir the sauce, cheddar cheese, and brown rice flour into the skillet until the cheese melts. Garnish and serve.

Slow Cooker:

1. * Do not cube the chicken before cooking in the slow cooker.
2. 1) Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker.
3. 2) Cover and let cook for 2 1/2 to 4 hours on low heat or until the chicken is done.
4. 3) Remove the chicken, chop it into cubes, then add it back into the slow cooker.
5. 4) Blend together the cottage cheese and Greek yogurt to make a cream sauce. Add the cream sauce, cheddar cheese, and brown rice flour to the chicken and cauliflower and mix until the cheese is melted. Garnish and serve.

Recipe Notes

Serves: 4
Serving Size: 1 3/4 cup (1 cup vegetables and 3/4 cup protein)

21 Day Fix:
4 servings, 1 3/4C servings
1.5R
1G
1B