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.
This looks fantastic. My husband’s birthday is coming up, and he would LOVE this!
How spicy is exactly – more like medium salsa, or more like hot salsa?
Holy moly. I’m making this ASAP! So simple and yet amazing. I’m becoming midly obsessed with goat cheese but my boyfriend doesn’t like it… maybe if it’s in this dish I can change his mind :D
Looks awesome! I’m a sucker for smoked gouda!
I made quinoa for the first time a few weeks ago because you keep talking about it! :) But I loved it. I’ll definitely make it again. I’m not a fan of chevre but this recipe looks yum. I am a huge fan of smoked Gouda, but the best cheese ever is fresh cheddar cheese curds from Wisconsin. The ones that squeak.
If you’re ever in Austin you have to go to Antonelli’s Cheese Shop.
I just cannot get behind quinoa! Which is too bad, because I am GF and a grain besides rice would be nice. (The quinoa pasta is fab though, and so is the corn pasta from Trader Joe’s.) This recipe looks KILLER good though, so after my allergy elimination diet (it’s the pits, don’t do it. six weeks of not eating anything delicious) my husband will be thrilled to try this! We both love Frank’s (and Texas Pete) and mac and cheese, so this will be super fun to experiment with!
OMG. Probably all my favorite foods ever. In one. <3 Love.
I am sure you get this all the time, but I couldn’t resist because I love your blog! I nominated you for Kreativ Blogger!
http://fitscallyresponsible.com/2012/03/07/kreativ-blogger-award/
Franks is the best, I buy their regular hot sauce by the gallon and have used it in or on dang near everything. This recipe would really pop with some crumbled maytag bleu cheese just before serving.
As for my favorite cheese….there is no way I can pick just one and as of today there is probably at least 7 different kinds in my cheese drawer in the fridge :D
So glad I found your blog on Pintrest!!! Love your recipes – but this one takes the cake!! Quinoa is my newest obsession & I’m having a blast mixing it with all kinds of ingredients. I think I finally found the way to convince son & hub to enjoy my addiction!!! Keep up the great work…thanks to pintrest & bloggers like you, I am back in the kitchen & excited about cooking again. Nerve damage in my feet can make it challenging, but these recipes are worth working thru the pain to eat! YMMM. PS, just posted link to this on fb.
This looks great! I’ve made the Ham & Cheese Quinoa cups twice already in standard muffins cups (they freeze great, FYI). This one is next! The husband also says to tell you he loves the Buffalo Wing egg rolls. ;-) thanks for all you recipe & blog awesomeness!
Brilliant! Just brilliant.
I love to shred my own cheddar, too. But what to do about mozzarella cheese? not only is not not as financially friendly, but I can’t get that to shred, it just makes a mess!
I don’t usually shred mozz myself, since I don’t use it in sauces much, but I heard freezing it for awhile before shredding helps a ton!
I have heard that, too. I just haven’t had a chance to try it because buying the shredded mozzarella is just cheaper to do for pizza night.
I shred cheese with my food processor too – buying bulk chunks of cheese, rather than pre-shredded, is a great way to save money!
In terms of shredding mozzarella, make sure the cheese is very cold, but NOT frozen. (I’ve tried shredding it fully frozen, and it didn’t work at all – nearly broke my shredding disc!) Cut the cheese into food processor chute sized chunks, then stick the cheese in the freezer for a few minutes until it’s firm.
You can also store shredded cheese in the freezer to help it stay fresh longer. This way, you can shred the whole bulk amount (or however much you want) at once!
would it be crazy to cook the quinoa in milk.. sorta like your stove top mac n cheese? hmmm.. ;)
Ah – thank you for the reminder! Yes, unfortunately it is crazy :( I tried it and it did not work at ALL!