Buffalo Chicken Quinoa Mac and Cheese is a gluten free, protein-packed, spicy alternative to classic mac and cheese!
Craving mac and cheese on the lighter side — plus a little spice?
Behold my gluten free, protein-packed, sizzling Buffalo Chicken Quinoa Mac and Cheese.
Oh yes I did!
A lighter cheese sauce made with flour, milk (not cream!), and freshly shredded cheddar cheese combines with cooked quinoa, chopped chicken, and a drizzle of spicy, buttery buffalo sauce.
It is just as good as it sounds!
All the craveable flavors of mac and cheese, plus the protein and health benefits of quinoa, and sizzling buffalo chicken.
What’s not to love?
Start by cooking 1-1/4 cups rinsed quinoa in water until tender — follow the package directions.
Meanwhile, season 1 chicken breast with garlic powder, onion powder, salt, and pepper then saute it in a skillet with nonstick spray. Chop the chicken into bite sized pieces then set it aside.
Next make the cheesy sauce that binds everything together. Start by whisking together milk and flour in a medium-sized skillet or saucepan over medium heat.
Add more milk plus sliced green onions then bring the mixture to a simmer while stirring constantly.
Simmer the mixture for one minute then remove it from the heat and stir in buffalo sauce plus freshly shredded cheddar cheese.
Stir the mixture until the cheese has completely melted, then add the cooked quinoa and chopped chicken.
Pour the mixture into a nonstick-sprayed casserole dish then dot the top with tangy goat cheese. This is my nod to the classic bleu cheese and buffalo flavor combo – I just happen to despise blue cheese!
Broil until golden brown and bubbly then let the quinoa mac and cheese sit for at least 15 minutes to thicken up before serving…if you can wait that long!
I love how the poppy quinoa and bites of chicken give the Buffalo Chicken Quinoa Mac and Cheese texture, while the buffalo sauce and chevre give it such a unique flavor. This is such a treat!
Ingredients
- 1-1/4 cups quinoa, pre-rinsed
- 1 chicken breast, pounded to an even thickness
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper
- 2 Tablespoons gluten free flour
- 1-1/2 cups 2% milk, divided
- 2 green onions, chopped
- 6 Tablespoons Frank’s Buffalo Wing Sauce
- 1-1/2 cups shredded sharp cheddar cheese
- 1/4 cup goat cheese, crumbled
Directions
- Cook quinoa according to package directions then set aside.
- Heat a small skillet over medium-high heat then spray with nonstick spray. Season the chicken breast on both sides with garlic powder, onion powder, salt, and pepper, then saute for 3-4 min per side or until cooked through. Let the chicken breast rest for 10 minutes then chop into bite-sized pieces and set aside.
- Heat a medium-sized saucepan over medium heat. Add the flour and 1/2 cup milk then whisk to combine. Whisk in the remaining milk, and green onions then switch to a spatula and turn the heat up slightly to bring the mixture to a simmer, stirring constantly. Turn the heat back down to medium then simmer gently for 1 minute while stirring.
- Remove the pan from the heat then add the buffalo sauce and cheddar cheese. Stir until the cheese is smooth and melted then add the cooked quinoa and chicken and stir to combine.
- Preheat the broiler. Pour the chicken and quinoa mixture into a nonstick sprayed baking dish then top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and the sauce is bubbly. Let the dish sit for 15 minutes before scooping into bowls then serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Would you share your initial quinoa Mac and cheese recipe? I can’t find it, but I’d like to see it! I’ve been looking for a healthier version of Mac and cheese, but my family isn’t big on the buffalo flavor.
This is really great. I’ve made this many times! Thanks for the recipe.
IGE saves the day again! I made buffalo tofu “wings” last night (chicken weirds me out while pregnant) and was looking for a way to use up the rest without going to the store. No pasta in the house (the horror!) led me to a Google search for cheesy buffalo quinoa and wouldn’t you know this was the first hit! I think my favorite part is the use of goat cheese in lieu of bleu. No need to modify like I normally do any buffalo concoction with the stinky bleu stuff!
I added some chopped Broccoli to this, amazing! Tastes so yummy!
I am currently sitting in my kitchen, just made this for the first time, and writing this comment to slow myself down so I don’t shovel it all in my mouth at once. The combination of flavors is absolutely amazing!
I added some peas, chopped up broccoli, and spinach just to add some color and veggies and it turned out great.
Thank you for another DELICIOUSLY AMAZING recipe!
Kristin:
I have made so many of your recipes!!! I am finally commenting and feel its long overdue!! Here are just a few: I have made the mini BBQ meatloaves several times and just made them for in-laws and they were a hit!! I have made this quinoa dish quite a few times and my husband and I love it!! I love your blog for so many reasons: I am originally from western Iowa (live in Nashville now but IA will always be my heart), I am a newlywed (so these recipes for two-four servings are perfect), I have completed 3 half marathons and try to do a 5k every month with my best friend! I love your treadmill routines! Thank you for your blog and thank you for Friday Favorites!! Keep up the great work!
April Corban
Thank you so much for the sweet note, April! I am so glad you are enjoying the recipes and treadmill routines (btw, how fun that you and your friend run 5ks together!) Thanks again! :)
OMG- so good! I stumbled upon your blog and I am HOOKED! I’m an Iowa Girl too- born and raised in Iowa City, UofI grad, but living in southern California (where people can’t find Iowa on the map to save their lives!!!). I absolutely LOVE your blog and this recipe was AWESOME! Thanks for what you do! :)
When I made this, I thought it was a little lacking in flavor. I had used leftovers from the whole chicken I made in the crock pot the day before, so maybe the chicken was missing flavor. But I decided to try making this with Jennie-O hot turkey sausage. I took off the casings and ground it up while browning it, and made the rest of the dish as the recipe stated. It was AMAZING! Very yummy. I also use chicken broth to make the quinoa, low fat cheese, and 1% milk to cut down on calories. It makes a great (every so often) dinner. Thanks so much!
Actually, I forgot to mention I used bleu cheese instead of chevre. It’s my favorite mixture with hot sauce, and my husband loves it, too!
Amazeballs!! My first time ever with quinoa and this recipe has me hooked! Fantastic job! Personally i love celery in my buffalo recipes and i would either add to this or, use as a cracker for dipping in this. Again love! Thanks!
I tried this a few weeks ago-the flavor is amazing! I think we chopped our chicken too small as the texture because a little bit one note, so I’ll definitely leave the chicken in more bite sized pieces next time. I think this would be great with some peppers or other veggies in it for even more texture! So good!
I LOVE this recipe! I used 2 chicken breasts instead of one only b/c the package I bought had 2 in it and I didn’t want to deal with freezing the other one. Other than that I followed the recipe exactly (although I think I accidentally bought a hotter version of the Frank’s sauce than the one you showed…oops!). The dish is SO creamy and tasty and reheats fabulously. I love the use of goat cheese and scallions…two things that I especially love! I want to eat this every day but in the interest of staying able to fit into my pants I will not…