I whipped up an epic buffalo chicken mac n cheese that redefines comfort food. Creamy, cheesy sauce meets zesty chicken for unforgettable flavor. I love how Greek yogurt and almond milk deliver a healthy twist without sacrificing indulgence. Every bite brings pure nostalgia and excitement mixed into one satisfying dish.

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I’ve always been fascinated by bringing a healthy twist to comfort food and this buffalo macaroni and cheese is one of my favorites. I use basic ingredients like 8 oz elbow macaroni (whole wheat works great), and 1 lb boneless, skinless chicken breast which i cook and shred.

The recipe comes together with a cup of buffalo wing sauce giving it that spicy kick, then I fold in low fat milk (or almond milk for a healthier option) and 1/4 cup Greek yogurt to keep it creamy yet light. I mix in 2 tbsp butter and 2 tbsp all purpose flour to make a smooth sauce, and the dish is finished off with a blend of 1 cup shredded cheddar and 1/2 cup mozzarella cheese along with minced garlic and 1/2 tsp onion powder.

Its nutritional profile is great too, packing good protein and flavor. This is my go-to healthy buffalo chicken twist that even pasta lovers from my Healthy Dishes and I Love Food community enjoy.

Why I Like this Recipe

I really love this buffalo chicken mac n cheese because it’s got that crazy mix of creamy cheesy pasta and a spicy buffalo kick that makes every bite exciting. I like how the sauce is smooth and rich thanks to the blend of cheddar, mozzarella and even a little Greek yogurt all melted together – it’s so comforting yet bold. Another thing is that the chicken, tossed in buffalo wing sauce, gives the dish a hearty feel and adds a perfect tangy flavor that balances the creaminess of the mac. I also appreciate that I can switch out some ingredients, like using almond milk instead of low fat milk, which makes me feel like i’m cooking something a bit healthier without sacrificing taste. Lastly, it’s super fun to make and a little messy sometimes in the best way possible – it feels like i created something that’s both indulgent and a cool twist on a classic dish.

Ingredients

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Elbow macaroni provides essential carbohydrates; whole wheat boosts fiber and aids digestion.
Shredded chicken is loaded with lean protein that helps build muscle and keeps you full.
Buffalo wing sauce adds a spicy tang that kicks up the flavor without extra fat.
Low fat milk gives a creamy texture with a hint of calcium and vitamins for a healthy twist.
Greek yogurt keeps things tangy and creamy while being high in protein and lower in fat.
Cheddar cheese melts beautifully, offering rich flavor and a dose of calcium.
Mozzarella cheese lends a gooey texture with a mild taste and extra dairy protein.

Ingredient Quantities

8 oz elbow macaroni (whole wheat or regular)

1 lb boneless, skinless chicken breast, cooked and shredded

1 cup buffalo wing sauce

1/2 cup low fat milk (you can use almond milk for a healthier twist)

1/4 cup Greek yogurt

2 tbsp butter

2 tbsp all purpose flour

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

2 garlic cloves, minced

1/2 tsp onion powder

Salt and pepper, to taste

How to Make this

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1. Preheat the oven to 350°F and cook 8 oz elbow macaroni in boiling water until al dente, then drain.

2. In a large saucepan, melt 2 tbsp butter over medium heat and add 2 minced garlic cloves, stirring until they get a bit fragrant.

3. Sprinkle in 2 tbsp all purpose flour and stir for about 1-2 minutes to form a roux.

4. Slowly pour in 1/2 cup low fat milk (or almond milk if you’re going for that healthier twist) and whisk constantly so you don’t get lumps.

5. Once the sauce thickens a little, remove from heat and mix in 1/4 cup Greek yogurt until smooth.

6. Stir in 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese until the sausages are fully melted, then add a pinch of onion powder, salt and pepper to taste.

7. In a separate bowl, toss 1 lb cooked and shredded chicken with 1 cup buffalo wing sauce until evenly coated.

8. Combine the drained macaroni, buffalo chicken and cheese sauce in a big mixing bowl, making sure everything gets a good mix.

9. Pour the entire mixture into a greased baking dish, smoothing out the top so it bakes evenly.

10. Bake for about 15-20 minutes until bubbly and just a lookin golden around the edges; let it cool a bit before servin. Enjoy your tasty buffalo mac n cheese!

Equipment Needed

1. Oven (preheated to 350°F) and a greased baking dish
2. A large pot for boiling the macaroni
3. A colander to drain the pasta
4. A large saucepan for making the cheese sauce
5. A whisk to mix the milk and roux, so no lumps form
6. A couple of mixing bowls: one for the cheese sauce and one for tossing the buffalo chicken
7. Measuring cups and spoons for the milk, flour, and spices
8. A wooden spoon or spatula for stirring
9. A knife and cutting board for mincing the garlic

FAQ

Can I use a different type of pasta?

Sure, you can swap elbow macaroni with penne or shells but note that elbow works best to soak up all the creamy buffalo sauce.

Can i use almond milk instead of low fat milk?

Totally, almond milk is a great healthier option and blends in really well with the other ingredients.

Is it possible to make this dish vegetarian?

Yeah, just leave out the chicken and use tofu or chickpeas instead, although it might not have the same buffalo kick.

How can I adjust the spiciness of the dish?

You can use less buffalo wing sauce for a milder flavor or add a bit more cheese to tone down the heat.

Can I prep this dish ahead of time?

Yup, you can make it ahead and reheat later, but just be careful not to overheat it so it doesn't dry out.

Healthy Buffalo Macaroni And Cheese Recipe Substitutions and Variations

For the elbow macaroni, you could try using a gluten-free or quinoa pasta if you want something a bit different.
If you can’t find chicken or prefer a plant-based option, try crumbled tofu or even chickpeas as a protein substitute.
Instead of buffalo wing sauce, you might mix a hot sauce with a bit of melted butter and vinegar to make your own spicy version.
If low fat milk isn’t available or you’re cutting dairy, unsweetened coconut milk or cashew milk works great.
In place of Greek yogurt, some folks use low fat sour cream or a dairy-free yogurt to keep that creamy texture.

Pro Tips

1. Try to whisk the milk in slowly once the roux is ready; if you pour too fast you might end up with lumpy sauce which can ruin the creamy texture.
2. Make sure your butter and garlic dont burn when stirin them in the pan, cuz burnt garlic gives off a bitter taste that might mess up the whole dish.
3. When you toss the chicken in the buffalo wing sauce, do it while the chicken is still warm so it soaks up more flavor, instead of just cooling it down and makin it dry.
4. If you like your mac n cheese extra gooey, consider stirring in a little extra milk or cheese after bakin, but be careful not to overdo it or it will be runny.

Healthy Buffalo Macaroni And Cheese Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven (preheated to 350°F) and a greased baking dish
2. A large pot for boiling the macaroni
3. A colander to drain the pasta
4. A large saucepan for making the cheese sauce
5. A whisk to mix the milk and roux, so no lumps form
6. A couple of mixing bowls: one for the cheese sauce and one for tossing the buffalo chicken
7. Measuring cups and spoons for the milk, flour, and spices
8. A wooden spoon or spatula for stirring
9. A knife and cutting board for mincing the garlic

Ingredients

8 oz elbow macaroni (whole wheat or regular)
1 lb boneless, skinless chicken breast, cooked and shredded
1 cup buffalo wing sauce
1/2 cup low fat milk (you can use almond milk for a healthier twist)
1/4 cup Greek yogurt
2 tbsp butter
2 tbsp all purpose flour
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 garlic cloves, minced
1/2 tsp onion powder
Salt and pepper, to taste

Directions

Preheat the oven to 350°F and cook 8 oz elbow macaroni in boiling water until al dente, then drain.
In a large saucepan, melt 2 tbsp butter over medium heat and add 2 minced garlic cloves, stirring until they get a bit fragrant.
Sprinkle in 2 tbsp all purpose flour and stir for about 1-2 minutes to form a roux.
Slowly pour in 1/2 cup low fat milk (or almond milk if you're going for that healthier twist) and whisk constantly so you don't get lumps.
Once the sauce thickens a little, remove from heat and mix in 1/4 cup Greek yogurt until smooth.
Stir in 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese until the sausages are fully melted, then add a pinch of onion powder, salt and pepper to taste.
In a separate bowl, toss 1 lb cooked and shredded chicken with 1 cup buffalo wing sauce until evenly coated.
Combine the drained macaroni, buffalo chicken and cheese sauce in a big mixing bowl, making sure everything gets a good mix.
Pour the entire mixture into a greased baking dish, smoothing out the top so it bakes evenly.
Bake for about 15-20 minutes until bubbly and just a lookin golden around the edges; let it cool a bit before servin. Enjoy your tasty buffalo mac n cheese!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Healthy Buffalo Macaroni And Cheese Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Healthy Buffalo Macaroni And Cheese Recipe Substitutions and Variations

Pro Tips