HEALTHY Buffalo Mac N Cheese (Ft. @doosifit)

Ingredients

• 8 oz Elbow Macaroni (whole‑grain or regular dry pasta)
• 1 lb Boneless Skinless Chicken Thighs (trimmed and cut into bite‑size pieces)
• 2 cup Reduced‑Fat Milk (2% milk, preferably low‑lactose if sensitive)
• 1/3 cup Buffalo Hot Sauce (Frank's RedHot or any cayenne‑based sauce)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 2 tbsp Cheddar Powder (for extra depth of flavor)
• 1/4 cup Yogurt‑Based Ranch Dressing (store‑bought or homemade with Greek yogurt)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Olive Oil (for searing chicken)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Elbow Macaroni

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook al dente, about 8–9 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

2. Season and Sear Chicken Thighs

   Pat the chicken pieces dry, season with salt, pepper, and optional garlic powder. Heat 1 tbsp olive oil in a hot pan over medium‑high heat. Add the chicken, spreading them in a single layer, and cook until golden and the internal temperature reaches 165°F, about 8 minutes. Transfer to a plate.

   Time: PT8M

   Temperature: medium‑high

3. Prepare Buffalo Cheese Sauce

   In the same pan (or a saucepan), pour the reduced‑fat milk and add the buffalo sauce. Warm gently over medium heat, stirring, until just warm—do not let it boil. Stir in the shredded sharp cheddar, mozzarella, and cheddar powder until fully melted and smooth.

   Time: PT5M

   Temperature: medium

4. Combine Pasta, Chicken, and Sauce

   Add the cooked macaroni to the cheese sauce, tossing to coat evenly. Return the cooked chicken pieces to the pan, drizzle an extra 2 tbsp buffalo sauce if you like extra heat, and stir gently. Transfer the mixture to a pre‑heated cast iron skillet and spread evenly.

   Time: PT3M

5. Add Yogurt Ranch and Garnish

   Drizzle the yogurt‑based ranch dressing over the top, then sprinkle the chopped parsley. Let the dish rest for 2 minutes so the flavors meld.

   Time: PT2M

6. Serve

   Serve the buffalo chicken mac and cheese hot straight from the skillet. Enjoy!

   Time: PT0M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

48 g

Fat

24 g

Fiber

3 g