
Description: Delicious, cheesey, easy to make! This Buffalo Chicken + Cauliflower Mac N’ Cheese will help satisfy your mac n’ cheese craving without affecting your goals. Add a whole wheat pasta and this makes the perfect lunch!
Course: Dinner
Serving Size: 6
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Author: My Crazy Good Life
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Ingredients:
- 1 pound Chicken Breast cut into bite sized pieces
- 1 head of Cauliflower cut into bite sized pieces
- 1 teaspoon Olive Oil
- 3/4 cup Low-Fat Cottage Cheese
- 3/4 cup Low-Fat Plain Greek Yogurt
- 3/4 cup of Hot Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Dried Dill
- 1/2 teaspoon Dried Parsley
- 1 cup Shredded Cheddar Cheese
- 2 tablespoons Cornstarch
Instructions
Instant Pot:
- Turn the Instant Pot to saute. Add the oil and allow it warm up. When the oil is hot, add the chicken and saute until the chicken is browned
- Add Garlic Powder, Onion Powder, Pepper, Dill, and Parsley to the chicken. Mix so that the chicken is seasoned evenly
- Add the Cauliflower to the instant pot and cover with the Hot Sauce. Close the lid and turn the pressure valve to sealing
- Cook the Chicken and Cauliflower on high pressure using the manual setting for 1 minute
- Let the pressure release naturally
- In a blender, mix the Cottage Cheese and Greek Yogurt to create a creamy sauce
- Blend the sauce until smooth
- Pour the sauce over the Chicken and Cauliflower
- Add the Cheese and Cornstarch
- Fold the sauce and Cheese in (carefully so the Cauliflower holds its shape!)
- Enjoy! 🙂
Stove Top:
- Add Olive Oil to a large skillet and heat over medium heat
- Add Chicken and saute until browned
- Add Garlic Powder, Onion Powder, Pepper, Dill, Parsley, Hot Sauce, and Cauliflower. Mix so the Cauliflower and Chicken are evenly coated
- Cover skillet and reduce to medium-low heat
- Cook Cauliflower for 5-10 minutes or until cauliflower is tender, stir occasionally
- Turn off stove
- Blend Cottage Cheese and Greek Yogurt to make cream sauce
- Stir the sauce, Cheddar Cheese, and Cornstarch into the skillet until the Cheese melts
- Enjoy! 🙂
Crock Pot
- *Do NOT cut chicken before cooking*
- Add whole Chicken Breast, Cauliflower, Garlic Powder, Onion Powder, Dill, Parsely, and Hot Sauce to crock pot
- Cover and let cook for 2.5-4 hours (or until chicken is done) on low heat
- Remove chicken and chop into cubes, then add back to Crock Pot
- Blend Cottage Cheese and Greek Yogurt to make cream sauce
- Add the cream sauce, Cheddar Cheese, and Cornstarch to the chicken and cauliflower and mix until Cheese is melted
- Enjoy! 🙂
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