High-Protein Buffalo Chicken Mac & Cheese (with Celery & Cauliflower Rice)
This creamy, spicy mac & cheese is packed with protein and hidden veggies for extra nutrition. Blended cottage cheese makes the sauce ultra-creamy without heavy cream, while Banza pasta and cauliflower rice add fiber and texture.
Ingredients
- 8 oz Banza elbow noodles or other shape
- 1 ½ cups cottage cheese blended until smooth
- ½ cup milk 2% or almond milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup buffalo sauce like Frank’s RedHot
- 2 tsp olive oil
- ½ cup diced celery
- 1 ½ cups cauliflower rice fresh or frozen
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- 2 cups shredded cooked chicken rotisserie or crockpot
- Salt & pepper to taste
- ½ cup mozzarella cheese for topping, optional
- Chopped green onions or blue cheese crumbles for garnish, optional
Let's Make It
- 1. Cook the Banza Pasta• Boil according to package instructions until al dente. Drain and set aside.
- 2. Sauté the Celery & Cauliflower Rice• In a large skillet, heat olive oil over medium heat.• Add diced celery and cook for 2 minutes.• Stir in cauliflower rice and cook for another 3–4 minutes, until softened.
- 3. Blend the Cottage Cheese Sauce• In a blender, combine cottage cheese, milk, buffalo sauce, garlic powder, onion powder, and smoked paprika. Blend until smooth and creamy.
- 4. Melt the Cheese• Reduce heat to low and pour the blended sauce into the skillet with the celery and cauliflower rice.• Stir in shredded cheddar cheese and cook until melted and smooth.
- 5. Assemble the Mac & Cheese• Add the cooked Banza pasta and shredded chicken to the sauce. Stir until everything is well combined.• Season with salt & pepper to taste.
- 6. Optional: Bake for Extra Cheesiness• Transfer the mixture to a greased baking dish, sprinkle with mozzarella cheese, and broil for 3–5 minutes until bubbly and golden brown.
- 7. Garnish & Serve• Top with chopped bacon, green onions or blue cheese crumbles, if desired.