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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.8
  • Total Fat: 4.2 g
  • Cholesterol: 34.6 mg
  • Sodium: 191.5 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 15.5 g

View full nutritional breakdown of Buffalo Chicken Mac n Cheese calories by ingredient
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Buffalo Chicken Mac n Cheese

Submitted by: CHEF_MEG
Buffalo Chicken Mac n Cheese

Introduction

All the flavor you crave, in macaroni and cheese form to keep your fingers clean! All the flavor you crave, in macaroni and cheese form to keep your fingers clean!
Number of Servings: 8

Ingredients

    2 cups whole wheat pasta shells
    1 cup finely chopped cauliflower
    1 tablespoon unsalted butter
    1 large onion, finely chopped
    2 stalks celery (about 1 cup), finely chopped
    2 cloves garlic, minced
    1/2-3/4 teaspoon cayenne pepper, depending on desired heat levels
    1 cup petite diced no salt added tomatoes
    1 tablespoon whole wheat flour
    2 cups skim milk
    12 ounces cooked chicken breast, diced
    2 tablespoons buffalo sauce
    1/4 cup crumbled blue cheese





Tips

Top with chopped green onions, parsley, or celery. Serve with additional hot sauce and a dollop of Greek yogurt.


Directions

Preheat the oven to 375 degrees F.
Coat a 13 x 9 inch baking dish with cooking spray.
Cook pasta according to directions.
While the pasta is cooking, continue with the rest of the dish.
Place the cauliflower into a microwave safe dish, and cook on high 2 minutes.
Add the butter to a large saucepan set over medium heat. Once the butter melts, add the onion and celery to the pan.
Cook for about four minutes, until the vegetables are soft, then add the garlic. Cook for one minute.
Add the cayenne pepper and tomatoes to the pan, stir to combine, then add the flour.
Stir constantly for one minute, then slowly pour in the milk while stirring.
Drain the pasta.
Add the pasta, chicken and buffalo sauce and stir to combine.
Pour into the baking dish, then top with the cauliflower anc blue cheese.
Bake uncovered for 15 minutes, until bubbly. Serve immediately.

Makes 8 servings; 1 cup per serving.







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Member Ratings For This Recipe

  • FOXENSFANCY


    9 of 15 people found this review helpful
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    Im trying to figure out how 1/4 cup of cheese crumbles makes 8 servings of "mac n cheese". looks tasty but I think the title (and picture) might be a bit deceiving - 1/1/13

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  • PYNETREE


    9 of 9 people found this review helpful
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    There are several brands of bottled Buffalo Sauce...all with different calorie, nutritional counts. Just read the labels, some are more Spark Friendly. - 1/1/13

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  • PAULAMMAY


    8 of 8 people found this review helpful
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    Green onions, parsely and celery are mention in "Tips". Use 1/4 cup gorgonzola instead of bleu cheese for stronger chesse flavor. Buffalo sauce usually refers to Frank's Hot Sauce - no butter or fat content would be much higher. - 1/1/13

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  • DIANA3BANANA

    Very Good
    7 of 7 people found this review helpful
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    When I saw the title of this recipe, I envisioned a bubbly and cheesy dish. This is not the case. Tthis is not a cheesy dish at all as you would expect a mac and cheese to be. That being said, I did like it and will probably make again, and try to make it a bit thicker, the sauce was runny. - 1/11/13

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  • DAK72560


    7 of 7 people found this review helpful
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    Buffalo Sauce (by SparkPeople)
    Number of Servings: 7
    Ingredients
    Hot Pepper Sauce, 1/2 cup
    Butter, salted, 1/3 cup melted
    Directions
    Melt butter in pan, add hot sauce to blend and serve or use to coat chicken, wings, etc.

    - 1/1/13

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  • BEINGCAUSE


    6 of 19 people found this review helpful
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    photo has green onions and parsley - not mentioned in the recipe -- once agin photo does not match recipe - 1/1/13

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  • SH9719


    5 of 6 people found this review helpful
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    I found this recipe on-line

    1/2 cup butter or use Smartbalance 50/50 butter blend
    1 cup Frank's red hot sauce
    2 teaspoons cayenne
    For a creamier sauce I add 2 tablespoon mayo tones down the spice too if your not a fan
    - 1/1/13

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  • UMMZAHIRA


    3 of 3 people found this review helpful
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    Are the two cups pasta shells two cups before or after cooking? - 1/13/13

    Reply from CHEF_MEG (1/24/13)
    Two cups dry. :) Chef Meg


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  • MARIEBEE51

    Incredible!
    3 of 3 people found this review helpful
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    Lovwd, loved, loved this! So did my teenage son. I used chipotle chili powder in place of cayenne, which gives is a nice smoky undertone. Will definitely be making it again. - 1/1/13

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  • DESBROMILOW


    3 of 3 people found this review helpful
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    For the benefit of your "non-US" readers - what is "buffalo sauce"? What would be a reasonable substitute?
    Thanks,
    Des - 1/1/13

    Reply from CHEF_MEG (2/11/13)
    Glad to help- you could make your own Buffalo sauce with a couple of shots of red hot sauce/tabasco and tomato juice. Chef Meg


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  • CBANDCB


    3 of 3 people found this review helpful
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    In general, Buffalo Sauce is equal parts butter (or margarine or whatever) and hot sauce. I don't know if there's a Spark-friendly version.... - 1/1/13

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  • PENNEYV

    Incredible!
    2 of 2 people found this review helpful
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    Just used hot sauce instead of buffalo sauce. Everyone loved it. No leftovers for lunch. :( - 1/7/13

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  • KVJORDAN


    2 of 3 people found this review helpful
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    Pretty good, just have to add your own to match the picture. - 1/1/13

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  • LEANJEAN6

    Very Good
    2 of 3 people found this review helpful
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    so tasty-- - 1/1/13

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  • GRAMMAJUDY1


    1 of 1 people found this review helpful
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    May I make a suggestion. Dredge the celery and onions in the flour and then cook the vegetables in the butter. The flour will cook thoroughly and will thicken the dish more evenly.
    - 4/29/13

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  • MARTI1LL

    Incredible!
    1 of 1 people found this review helpful
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    I love it. Mine turned out thick but I drained my tomatoes. I have been eating leftovers for lunch. I pair it with a small side salad with light blue cheese dressing and a piece of fruit. YUMMO and filing. - 2/7/13

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  • AWMUELLER

    Very Good
    1 of 1 people found this review helpful
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    I will make this again and thicken it up some with cornstarch or instant potato flakes. Or with some of the leftover cauliflower, cook and use blender to cream it in the milk. I used a can of Rotel hot diced tomatoes with habaneros.Next time I'll not use as much Franks hot sauce either. - 1/27/13

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  • PATRICIAANN46

    Very Good
    1 of 1 people found this review helpful
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    The entire family liked this. Will make it again..... - 1/1/13

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  • ELEANER


    1 of 2 people found this review helpful
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    Is there a recipe for the Buffalo Sauce? - 1/1/13

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  • COUGARCHIC

    Very Good
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    Delicious! Me and my picky eater husband liked it! I added more cayenne pepper and buffalo sauce and it ended up a little hot - so stick with the recipe! Delicious alternative to regular mac n cheese and very filling! - 6/12/13

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  • LLTE40A

    Incredible!
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    We really liked this. Because of the comments that it was runny, I only used 1 cup of skim milk and with the calories saved I added 1/3 cup reduced fat mozzarella cheese. It was not runny at all and creamy. This felt like real comfort food. - 5/8/13

    Reply from CHEF_MEG (5/17/13)
    Great swap!
    Chef Meg


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  • MOROCHA2010

    Incredible!
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    It definitely took me longer than 15 minutes to prep this dish, but it was well worth it! DH and I loved it, I can't believe it's healthy! - 4/29/13

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  • PATTIE441

    Incredible!
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    Love this! Thank you! - 4/29/13

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  • MIRANDACAR

    Very Good
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    WOW! My three year old ate it! and if my three year old gives the thumbs up. We have another recipe that will be apart of your weekly dinners:) Yummy! - 4/29/13

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  • VJWIX11

    Very Good
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    Used rotisserie chicken, gorgonzola, a LOT of Franks Hot Sauce, and cilantro. Very good and filling! - 4/16/13

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