Buffalo Chicken Mac And Cheese

Ingredients

• 1.5 cups Cottage Cheese (fat‑free, low‑fat)
• 0.5 cup Fat-Free Cheddar Cheese (shredded)
• 1 packet Mac and Cheese Packet (includes pasta and cheese powder (≈7.5 oz))
• 0.25 cup Buffalo Sauce (store‑bought, mild to hot)
• 0.5 cup Fat-Free Milk
• 24 oz Chicken Breast (boneless, skinless)
• 1 tsp Garlic Salt (or ½ tsp garlic powder + ½ tsp salt)
• 1 tsp Smoked Paprika
• 1 tsp Onion Powder
• 2 tbsp Fresh Chives (chopped)
• 2 tbsp Light Ranch Dressing
• 1 tbsp Additional Buffalo Sauce (for topping)

Instructions

1. Blend the Sauce

   Add the cottage cheese, shredded fat‑free cheddar, the dry mac‑and‑cheese packet, buffalo sauce, and fat‑free milk into the blender. Blend on high until the mixture is completely smooth and no lumps remain.

   Time: PT5M

2. Season the Chicken

   Pat the chicken breasts dry, then sprinkle with garlic salt, smoked paprika, and onion powder. Toss to coat evenly.

   Time: PT3M

3. Air‑Fry the Chicken

   Preheat the air fryer to 375°F. Place the seasoned chicken breasts in a single layer in the basket. Air‑fry for 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 375°F

4. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the elbow macaroni from the packet and cook according to package directions (8‑10 minutes) until al dente. Drain, reserving 1 cup of pasta water.

   Time: PT10M

   Temperature: boiling

5. Combine Everything

   In the mixing bowl, combine the cooked pasta, diced air‑fried chicken, and the blended sauce. Toss until everything is fully coated. If the sauce is too thick, add a little reserved pasta water.

   Time: PT5M

6. Finish and Serve

   Portion the mac and cheese into meal‑prep containers. Top each serving with chopped fresh chives, a drizzle of light ranch dressing, and an extra spoonful of buffalo sauce.

   Time: PT2M

Nutrition Facts

Calories

525

Protein

64 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g