Buffalo Chicken Macaroni and Cheese (High Protein)
One of the questions I get asked often is “how do you get so much protein in a day?” Recipes like this buffalo chicken macaroni and cheese (high protein)! One serving is 12 Weight Watchers points, 519 calories and a whopping 48 grams of protein.
Ingredients:
- macaroni (I like using large elbow macaroni)
- whipped butter
- flour
- lowfat milk
- cheese of choice – we used part skim, cheddar and white cheddar
- seasonings of choice – we used garlic powder, onion powder, paprika, cornstarch, salt and pepper
- chicken breast
- buffalo sauce
What is Whipped Butter?
Butter and whipped butter are essentially the same product, but the difference is in the texture. Whipped butter has air incorporated into it, making it lighter, fluffier, and easier to spread, while regular butter is denser and more compact. It is also slightly less Weight Watchers points per tablespoon.
Cook your Starches Ahead of Time
One of my favorite little kitchen hacks with blood sugar in mind is cooking starches like pasta, potatoes, or rice ahead of time and letting them cool before eating. When these foods are cooked and then cooled, some of the starches turn into what’s called resistant starch. Even if you reheat them later, that resistant starch remains, which means the food has a lower glycemic index. For me, that translates into steadier blood sugars and the need for less insulin compared to eating those same foods freshly cooked. It’s such a simple step, but it makes a big difference!
It also makes using these starches easier throughout the week by having these on hand. It’s part of my weekly meal prep.
Buffalo Chicken Macaroni and Cheese (High Protein)
This high protein buffalo macaroni and cheese is perfect for meal prep. Just cook up a side veggie and you've got a complete meal in minutes.
Ingredients
- 2 cups dry large macaroni
- 1 tablespoon whipped butter
- 2 tablespoons flour
- 2 cups low fat milk
- 1 ounce American cheese
- 1 ounce cheddar cheese
- 1 ounce part skim mozzarella cheese
- 2 teaspoons garlic powder, divided
- 2 teaspoons paprika, divided
- 2 teaspoons onion powder, divided
- 1 teaspoon salt, divided
- 1 teaspoon black pepper divided
- 1 tablespoon cornstarch
- 20 ounces chicken
- 4 tablespoons buffalo sauce
Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package instructions. Drain and set aside. - Season the chicken:
In a bowl, combine the chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and the cornstarch. Toss until the chicken is evenly coated. - Cook the chicken:
Heat a nonstick skillet over medium heat with avocado oil spray. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked (165°F internal temperature). Stir in the buffalo sauce to coat. Remove from heat and keep warm. - Make the cheese sauce:
In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and cook for 3–4 minutes, stirring often, until thickened. - Season and add cheese:
Stir in the remaining garlic powder, paprika, onion powder, salt, and black pepper. Reduce heat to low and add the American, cheddar, and mozzarella cheeses, stirring until smooth and melted. - Combine with pasta:
Add the cooked macaroni to the cheese sauce and stir until fully coated. - Finish and serve:
Spoon the macaroni and cheese into bowls and top with the buffalo chicken. Garnish with green onions, extra buffalo sauce, or a sprinkle of blue cheese if desired.
Notes
As of the date of this publication, this is 12 Weight Watchers points. Click here for the WW link to track to your app. (Note: this feature only works on your phone, not on a desktop). If you count calories or macros, each serving is 519 calories, 13 fat, 50 carbs, 2 fiber and 48 grams of protein.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
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