Buffalo Chicken + Cauliflower Mac N’ Cheese

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

Rate This Recipe:

Rating: 5 out of 5.

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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