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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


  • Incredible!
    24 of 25 people found this review helpful
    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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  • 22 of 36 people found this review helpful
    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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  • 20 of 20 people found this review helpful
    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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  • 15 of 15 people found this review helpful
    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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  • Incredible!
    14 of 14 people found this review helpful
    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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  • 14 of 14 people found this review helpful
    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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  • Very Good
    13 of 14 people found this review helpful
    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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  • 13 of 13 people found this review helpful
    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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  • 11 of 37 people found this review helpful
    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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  • 9 of 10 people found this review helpful
    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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  • Incredible!
    6 of 6 people found this review helpful
    Just used hot sauce instead of buffalo sauce. Everyone loved it. No leftovers for lunch. :( - 1/7/13

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  • 5 of 5 people found this review helpful
    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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  • 4 of 4 people found this review helpful
    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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  • Incredible!
    4 of 4 people found this review helpful
    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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  • 4 of 4 people found this review helpful
    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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  • Very Good
    2 of 2 people found this review helpful
    This was very tasty after we baked it for quite a bit longer than the recipe called for, and added quite a bit more Frank's hot sauce after serving. I'll for sure make it again, but with more cheese (not blue cheese as we don't like it), and more hot sauce. Took me longer than 15 mins to prepare. - 7/6/13

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

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

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  • Very Good
    1 of 1 people found this review helpful
    I took on board the comments bel - drained the tomatoes and used 1 cup of milk. Increase the cheese flavor by choosing a reduced fat option - more for the same calories. You can also cut out the butter and use an oil spray. It works well too with extra cauliflower. - 9/9/13

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  • Very Good
    1 of 1 people found this review helpful
    My family really enjoyed this. I thought the cauliflower trick was brilliant-everyone thought they were eating lots of cheese because it looks just like blue cheese on top. This is very healthy compared to most mac and cheese recipes and we had lost of leftovers for lunches - it is great reheated. - 7/25/13

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  • Very Good
    1 of 1 people found this review helpful
    Used rotisserie chicken, gorgonzola, a LOT of Franks Hot Sauce, and cilantro. Very good and filling! - 4/16/13

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  • Incredible!
    1 of 2 people found this review helpful
    Yum, yum! I did add some lowfat cheddar cheese as a last step. I was more generous with all the veggies (I used the whole can of tomatoes, drained), only used one cup of milk since I added cheese and topped with parsley/green onions. I served it with a healthy salad. It looked just like the picture. - 2/28/13

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

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

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  • I actually hated this. It was bland and not very appetizing. So disappointed, I was really looking forward to it.😞 - 12/10/14

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  • So, what is the tablespoon of whole wheat flour for? Do you make a rue with the butter then add the milk? I'm wondering if this is way most folks are getting runny results since I didn't see anything about it in the directions..... - 11/16/14

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  • Love this! I used Morningstar Farm Chik'n instead to make it vegetarian, and then added some carrots in with the celery. I also upped the amount of hot sauce because I like spice! Will definitely make again! - 11/10/14

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  • Everyone went back for seconds, so I'll say this was a success. I don't get the cauliflower; it didn't feel like it added any additional flavor or texture. I'll make again sans cauliflower to save a step. Took double the prep time. - 9/20/14

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  • The sauce is too runny. Don't know if I will make this again. - 9/8/14

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  • I put my cauliflower and celery into a food processor and pulsed it down for a more even consistency and I also drained the tomatoes before adding to make it thicker. - 7/30/14

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  • This was delicious. I also cut down on the amount of milk because of comments and added in the mozzarella cheese. We also had vegetarian guests over, so I swapped out the chicken for some black beans in a second tray. Everyone loved them! - 6/1/14

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  • I tried this last night and it was awesome. I will say I didn't use celery or onions - we don't like them. I also added some cheddar cheese on the top and then broiled to get the yummy brown on top. I also only used 1/4 tsp of cayenne. I also used quinoa pasta shells - 4/28/14

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  • Yum! This totally is in line with my hot wing addiction (and so I used about 4 tbsp Frank's hot sauce). I also roasted my cauliflower instead of microwaving while I prepped the rest which added a nice flavor. Delicious! - 2/2/14

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  • Great meal, my daughter said, "Gee, it screams healthy, but it's actually pretty good!" - 1/11/14

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  • Loved it! After reading reviews I swapped 1 c skim milk for 1/2 c low fat mozzarella. I drained my tomatoes so I didn't end up with much sauce. I added an extra Tbsp of Frank's Red Hot because my husband and I like our foods a little spicier. Even my husband said I should make it again! - 1/4/14

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  • I'm not sure I follow the measurements for the pasta. Isn't 2 cups of dry elbow macaroni about 8oz, not 4oz like the nutrition information says? - 1/2/14

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  • This was pretty tasty as was though I think I might try with 2 cans tomatoes and some broccoli or more cauliflower to beef it up next time. Even my husband thinks it can become a regular on our menu so it must be a keeper. - 1/1/14

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  • I am really surprised how 2 cups of dry pasta shells( which is about 160 grams, I weighed it) or, for that matter, 12 oz. of chicken can serve 8! Even with everything else added, it does not become 8 servings, except as a side dish. We added a big salad and almost finished it the 4 of us. - 12/6/13

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  • I agree the recipe comes out a more like buffalo chicken macaroni with cheese as a topping. I wished I read the idea of using only 1 cup of milk and adding in some cheese with the saved calories. I will do that next time! - 11/18/13

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  • I tried this recipe last night and it was amazing! I even got my boyfriend to eat it and admit he liked it and he doesn't like cauliflower or celery. I used 2 tbs of regular white flour and regular pasta shells as I couldn't find any whole wheat shells. Also, mine looks like the pic above. - 10/28/13

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  • Way too much onion. I used the correct amount called for. I didn't measure the bleu cheese, which ended up being a mistake. Overall it was pretty good, just needed less of the cheese and onion. My step-daughter and husband LOVED it, my step-son hated it - but he's always been picky :( - 10/24/13

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  • Delicious! I used rotisserie chicken because I was short on time. Went together very fast. Spicy enough so even my husband liked it. - 10/7/13

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  • This recipe was really good. One complaint - it was a little runny, not creamy like what I think of when I think mac-and-cheese. To correct that, I would add the flour to the onions and celery BEFORE the tomatoes; in fact, I would do the flour, then the milk, then the tomatoes to make it thicker. - 9/27/13

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  • A hint would be to prep all those things beforehand, or at least the COOKED chicken (not in the directions) and the chopped onions/celery, as the 6min cook time of the pasta isn't really adequate. - 9/26/13

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  • Looks yummy - 9/13/13

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  • This is good, but missing something. Will make it again, just need to figure out what it needs. Be careful with the pepper, I love spicy and this is pretty toasty. Thank you for the recipe. - 8/16/13

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  • I liked this a lot, but I have to agree with some of the previous comments when I say calling it a "mac and cheese" is a tad deceiving. Don't get me wrong- it's delicious, but not cheesy.

    Also, it was runny. I will cut the milk in half next time next time.

    Flavor is legit though. - 7/25/13

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

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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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  • made this tonight for dinner it was so good! - 4/10/13

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  • This was soooo tasty and the family had no clue what was in it ! Loll. And I got to stick to my diet! - 4/2/13

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  • I am not the cook in my home since my son and husband do all the cooking. So I am always nervous when I branch out. Well received and they ate seconds. There is another flour I will use to thicken it next time. I added a handful of light shredded cheese. chipotle seasoning and Frank's.Thanks Meg! - 3/20/13

    Reply from CHEF_MEG (3/25/13)
    Great Job!
    Chef Meg


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  • This was amazing! The 3/4t. of red pepper was a little spicy for some, so I will cut back a bit next time, which will be soon. I used Franks Red Hot for the buffalo sauce. - 3/4/13

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  • I wouldn't actually consider this a Mac-N-Cheese recipe, as there really isn't any cheese in it. That being said, it was really good, we added a bit more hot sauce as we love spicy things. I feel like this was a great substitute for my buffalo wing craving. Will definitely make again! - 2/27/13

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  • Great!! Added a little more buffalo sauce and used some reduced-fat cheddar instead of blue cheese since my family does not like it! Lots of flavor, will def make again! - 2/21/13

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  • like the reviews will have to try this. - 2/18/13

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  • This was very good but agree with others that it needs some cheese. For the leftovers I added about half a cup of low fat Mexican cheese blend and a quarter cup of feta...yummy! Even my somewhat picky 13 year old daughter liked it. Will make it again for sure! - 2/7/13

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  • superbowl - 2/5/13

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  • Very good recipe, entire family liked. Was even better the next day after the flavors blended. Will definately make again! - 2/4/13

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  • I used people's comments to adjust the recipe. It just didn't sound at ALL like M&C. I used half whole milk and half 1%. At the last minute, I caved and added 2 ounces Cabot Habanero cheddar to the sauce. Divided the casserole into 6 servings. Only 282 calories and very satisfying. - 1/20/13

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  • I used different cheese as I don't like blue cheese when it is cooked
    I added some very thinly sliced baby leeks to this as well. I can get Buffalo sauce in the UK but is very expensive at around 4 per bottle so I used a milder sauce that I can get easily. Very succesful will make this again, - 1/10/13

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  • Very tasty and easy to make! - 1/6/13

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  • Just the right amount of heat. - 1/6/13

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