Creamy, Cheesy, High-protein Buffalo Chicken Mac & Cheese

Ingredienser

Credit: @_aussiefitness

Ingredients (Serves 4)

700g diced chicken breast (boneless & skinless)

1 egg

30–45g cornflour/cornstarch (from 120g for coating)

10g light butter

100ml Frank’s RedHot Buffalo Sauce

50g honey

320g dry macaroni pasta

300ml whole milk (or evaporated milk if you’ve got it)

80g light cream cheese

100g light grated cheddar cheese

Seasonings & Spices:

1 tsp salt

½ tsp onion powder

½ tsp garlic powder

½ tsp cayenne pepper (plus a dash for sauce)

1 tsp smoked paprika (plus 1 tsp for sauce)

1 tsp chicken stock powder

Instruktioner

Prep the chicken:

Season chicken with salt, onion powder, garlic powder, cayenne, and smoked paprika.

Dip into beaten egg, then coat in cornflour (shake off excess).

Cook the chicken:

Air fry or pan-fry until golden and cooked through. Set aside.

Buffalo sauce:

Melt butter in a pan.

Add hot sauce, honey, and cayenne. Stir.

Toss cooked chicken in the sauce until coated.

Pasta:

Cook macaroni until al dente. Drain, save a splash of pasta water.

Cheese sauce:

Heat milk in a pan with smoked paprika + chicken stock powder.

Stir in cream cheese until melted.

Add grated cheddar. Stir until creamy.

Mix in pasta. Add pasta water if needed.

Finish:

Plate mac & cheese.

Top with buffalo chicken.

Smash it.

Macros (Per Serving – 4 total)

688 Calories | 84g Carbs | 12g Fat | 63g Protein