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Buffalo Chicken Mac and Cheese

Ground chicken and chickpea pasta in a low fat buffalo cheese sauce and broiled with monterey jack cheese.
4.70 from 69 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 380kcal
Author: Mason Woodruff

Ingredients

  • 8 oz Banza Pasta Elbows
  • 1 lb Ground Chicken*
  • 1 medium 250g Yellow Onion, diced
  • 3 cloves 15g Garlic, minced
  • 1 Tbsp Ranch Seasoning optional
  • 1/3 C 80g Buffalo Sauce
  • 1 C 227g Fat Free Greek Yogurt
  • 1/2 C 56g Cheddar Powder
  • 3/4 C 84g Shredded Monterey Jack

Instructions

  • Cook the pasta in a pot of salted water for 5 minutes.
  • Add the ground chicken, onion, and garlic to a skillet over medium-high heat. Cook until no pink remains, about 8 minutes. Add the optional ranch seasoning towards and cook for 1-2 more minutes.
  • Add the buffalo sauce and cook for 2-3 minutes until the mixture begins to thicken.
  • Reduce the heat to low. Mix the Greek yogurt and cheddar powder in a separate bowl and add to the skillet. Stir everything together before folding in the cooked pasta.
  • Top with the shredded cheese and broil on high for 5 minutes. Serve with fresh green onions, if desired.

Notes

*The nutrition facts are with 92/8 ground chicken. Using a leaner cut like 97/3 saves 4g of fat and ~40 calories per serving. And ground turkey works fine as a substitute for ground chicken. You could also reduce the amount of shredded cheese to further reduce the fat and calorie content.
Each serving has 8 WW SmartPoints (blue plan).

Nutrition

Serving: 11/2 C (240g) | Calories: 380kcal | Carbohydrates: 31g | Protein: 34g | Fat: 16g