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.
Hi there! Great blog!!! I’m always looking for new food blog and stumbled upon yours! Where in Iowa are you? My husband and I are from Chicago but we recently did a 3 yr stint in Iowa City for his residency and now back in Chicago.
What a beautiful combo! My hubs would love the incorporation of hot sauce :)
Does cottage cheese count as the type of cheese I can’t live without? I think by the time I finish posting most of my recipes on my blog there will be a whole cottage cheese section!!
For example, one of my favorite breakfasts lately:
This recipe looks awesome! And we’re glad to see that we aren’t the only ones who’d rather shred their own cheese. We’ve always shredded it by hand, but we might have to try a food processor next time. Thanks for the tip!
Wow, this looks so amazing! I’m totally bookmarking this to try soon!
Oh.my.me. Does this look amazing!!!! I wonder if a dip could be made out of this? Use shredded chicken and serve with sticks of celery and pita chips???? hmmmmm may have to give that whirl.
Yes, for sure! Ben thought the same thing!
I like Trader Joe’s too, but I recently bought a big bag at Costco that’s also really good!
What brand of Quinoa do you like best? I am in love with Trader Joe’s (btw) thanks to you! :)
That’s the way we eat in Peru! minus the buffalo wing sauce and the cheddar cheese!!!!
You are giving me ideas to make more Quinua recipes!!!
Holy buffalo-ey. It’s 10am and I am now starving. :-)
WOW! We had buffalo chicken BURGERS last night too! I second the “Great Minds” comment :) I am soooo making this recipe this weekend. YUMMO!!!! Thank you!
wow…I never thought of subbing quinoa for pasta…genius!!! Now I can enjoy buffalo mac and cheese guilt-free!!!
Mmm, this sounds delish! My husband and I gave up meet for Lent and I’ve been craving the hot sauce/bleu cheese combo, so I think I’ll make this sans chicken, SOON! Thanks :)
I agree, Chevre is my cheese of choice!!