Buffalo Chicken Mac 'n Cheese

One of the best things about this recipe is how easily it can be adapted to suit your pantry or your personal spice tolerance. While the combination of cheddar and gruyere provides a sophisticated and deep flavor profile, you can easily substitute Monterey Jack for extra meltiness or even sprinkle on some blue cheese crumbles if you want a more authentic buffalo wing experience. If you are short on time, using a pre-cooked rotisserie chicken makes the assembly process incredibly fast, and you can always adjust the amount of hot sauce to dial the heat up or down. For those who prefer a bit more crunch, topping the dish with crushed pork rinds before baking adds a fantastic texture that mimics traditional breadcrumbs without the extra carbs.

This casserole is an excellent option for meal prep, as the flavors often deepen and improve after sitting, staying delicious for up to four days when stored in an airtight container in the refrigerator. To reheat, simply place a portion in the microwave for a couple of minutes or put it back in a 350-degree oven for about fifteen minutes until the cheese is bubbly and hot again. While you can freeze this dish for up to two months, keep in mind that cauliflower can release a bit of moisture upon thawing. To fix this, simply give the mixture a good stir after reheating and pop it under the broiler for a minute or two to crisp up the top and restore that perfect, creamy consistency.

Yields 8 servings of Buffalo Chicken Mac ‘n Cheese.

The Preparation

• 3 cups cauliflower, florets
• 2 cups cooked chicken, shredded
• 2 tablespoons butter
• 2 cups sharp cheddar cheese, shredded
• 2 cups gruyere cheese, shredded
• 3 ounces cream cheese, softened

The Execution

1. Gather all ingredients. Preheat oven to 400F. In a microwave safe bowl, place florets with a small amount of water. Cover with paper towel and microwave until just tender, about 4 minutes. Remove to a colander and drain water well.

2. In a large skillet, melt butter over medium heat. Add garlic and stir fry 1 minute. Add hot sauce and stir, then add chicken. Stir to combine well. Add the cream cheese, the gruyere cheese and ¾ of the cheddar cheese. Cook, stirring frequently, until the cheeses have melted, about 3 minutes. Turn heat off.

3. Mix cauliflower with chicken/cheese mixture to combine. Pour into an oven safe baking dish. Sprinkle remaining cheddar cheese over the top. Bake for 20 minutes, then turn broiler on and broil for 5 minutes or until cheese begins to turn brown.

4. Sprinkle paprika over top and garnish with green onion slices. Plate and serve. Top with additional hot sauce, if desired.

This makes a total of 8 servings of Buffalo Chicken Mac ‘n Cheese. Each serving comes out to be 399 calories, 31.2g fats, 2.5g net carbs, and 25.8g protein.

Buffalo Chicken Mac 'n Cheese

399 calories, 31.2g fats, 2.5g net carbs, and 25.8g protein.