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Lightened-Up Buffalo Chicken Mac and Cheese

Course Main
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Molly (Spices in My DNA)


  • 8 oz. chickpea pasta (I used Banza brand)
  • 1 T. butter
  • 2 T. flour
  • 1 1/2 c. low fat milk (I used 1%)
  • 6 oz. sharp cheddar, freshly grated
  • 2 oz. light cream cheese, softened to room temperature
  • 1/4 c. buffalo sauce (I used Frank's)
  • 2 c. cooked shredded chicken
  • 1-2 oz. blue cheese, crumbled (optional)
  • 2 T. chopped fresh chives for garnish
  • Extra buffalo sauce for garnish


  1. Cook pasta according to package directions. Set aside. In a medium pot, melt the butter over medium heat. Add flour, whisking constantly and cook for 1 minute. Slowly add the milk, still whisking constantly. Raise heat to high, bring to a boil and cook for 2-3 minutes until thickened, still whisking (you don't want the bottom to burn!).

  2. Reduce heat to medium-low. Add the cheddar and cream cheese, stirring until completely melted. Add the buffalo sauce and stir. Add the pasta and shredded chicken and stir until everything is coated.

  3. Portion into bowls and top with fresh chives, extra buffalo sauce, and crumbled blue cheese.