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.
One of my all-time favorites of your recipes…I’m whipping up a triple batch for a party tomorrow and know that it will be a huge hit! (Also, this was the recipe that made me fall in love with quinoa :)
Just made this for dinner, it was awesome! I used 2 chicken breasts instead of 1, and used Frank’s “hot buffalo” sauce instead of the regular buffalo sauce. Yours looks prettier than mine, I’m guessing because my cheese was white so the color of mine is more brown than orange, lol. Just wanted to say thanks for a great recipe!
Any idea of calorie information? Sounds delish!
Just made this for myself and my wife. Excellent dish! I wish I would have used a little more chicken and shredded it rather than cubing it.
Tasted great, though.
I just moved into my first apartment and I found your food blog today and tried this recipe tonight… amazing!! looking forward to cooking with you more in the future. I have already bookmarked your page. Healthy eating made delicious!
Hi Kristin, I made this last night, my 2nd time making quinoa and this was sooooo delicious!! Thank you for such an awesome recipe! My boyfriend was skeptical, he helped me make it, but he loved it too! Quinoa is filling so we have a bunch left over, do you know if this is okay to freeze? I hate wasting and love freezing ;) By the way I am new to reading blogs but I just love yours! Keep up the awesome recipes, I’m trying the Mango BBQ Chicken salad tomorrow night.
So glad you enjoyed! Hmmm…I would *think* this would freeze just fine, but I’m not 100% sure since I didn’t try. Let me know if you do, and how it works out!
Ok, my boyfriend wanted to eat it again so we never ended up freezing it! LOL I also was excited to see you in Fitness magazine this morning!! Congratulations! I’m new to the blogging world (reading and I’ve started to create my own). You are so inspirational and such a fun person to follow!
I’m making this tonight, it looks amazing! Do you think it would work out alright to cook the cheese sauce with fat-free milk, or would the sauce not set up well enough?
Its what I have in the fridge and I’m trying to keep my calories down as I’m in the middle of weight loss right now…this is PERFECT for a “cheat” dinner! Looks super tasty!
I think it should work!
Oh what a kick! And with quinoa, yay! Has my tastebuds “popping”. : )
Question – I tend to use Frank’s Red Hot Sauce (vs. the buffalo wing sauce). How do you think this would work instead? I’m thinking I would definitely have to use less!
I would stick with the buffalo wing sauce!
I used Frank’s Red Hot Sauce tonight (not the Buffalo sauce). It’s still delicious! Also used almond milk and low-fat cheese. Didn’t have chevre, so topped with Panko (not gluten-free) so there’s a nice crust :)
I so think this or one of your other quinoa recipes needs to be entered in Trader Joe’s contest:
Good Luck :)
Sweet! I will enter! Thanks for passing this on, Linda! :)
Wow!! I tried this tonight and it is soooo yummy!!
I made this last night and it was even better left over today! I added more buffalo sauce and a container of plain Greek yogurt in order to use less cheese, and it turned out well.
O yea use almond Milk!