Healthier Buffalo Chicken Macaroni Recipe

Name: Healthier Buffalo Chicken Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 1 small onion, finely chopped; 2 carrots, finely diced; 1 stalk celery, finely chopped; 3 cups rotisserie-cooked chicken, shredded; 2 garlic cloves, minced; 3/4 cup hot sauce (preferably Frank's); 2 tablespoons all-purpose flour; 2 teaspoons dry mustard; 2 1/2 cups skim milk; 3 1/2 cups reduced-fat sharp cheddar cheese, cut into 1-inch cubes; 2 cups low-fat monterey jack pepper cheese, shredded; 2/3 cup light sour cream; 1 cup panko breadcrumbs (Japanese breadcrumbs); 1/2 cup blue cheese, crumbled; 3 tablespoons light ranch salad dressing; 2 tablespoons parsley, chopped

Servings: persons

1 lb elbow macaroni
1 small onion, finely chopped
2 carrots, finely diced
1 stalk celery, finely chopped
3 cups rotisserie-cooked chicken, shredded
2 garlic cloves, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups skim milk
3 1/2 cups reduced-fat sharp cheddar cheese, cut into 1-inch cubes
2 cups low-fat monterey jack pepper cheese, shredded
2/3 cup light sour cream
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 cup blue cheese, crumbled
3 tablespoons light ranch salad dressing
2 tablespoons parsley, chopped

1
Preheat the oven to 350 degrees F and spray a 9-by-13-inch baking dish with non-stick spray. Bring a large pot of water to a boil; salt the water and add the pasta. Cook until al dente, about 7 minutes. Drain.
2
Meanwhile, in a large skillet over medium heat saute the onion, carrot and celery until soft, about 5 minutes. Stir in the garlic and cook 2 minutes, then add hot sauce and simmer until slightly thickened, about 1 more minute.
3
Sprinkle in the flour and whisk to combine, reduce heat. Add milk and mustard and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
4
Return macaroni to the large pot and stir in cheese sauce and chicken.
5
In a small bowl, combine panko, blue cheese and ranch dressing and parsley.
6
Place macaroni in the prepared baking dish, then top with the the panko, blue cheese and parsley. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

1335

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb elbow macaroni, 1 small onion, finely chopped, 2 carrots, finely diced, 1 stalk celery, finely chopped, and more.

Yes, Healthier Buffalo Chicken Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthier Buffalo Chicken Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions