high-protein hidden veggie buffalo mac & cheese

10 buffalo chicken recipes for game day, plus swaps!

Feb 04, 2026

When I think about watching football, I think of the game day food… and most notably all things buffalo chicken!! If you feel the same way and share my love for buffalo sauce, I rounded up 10 of my favorite buffalo chicken recipes for today’s newsletter (plus some plant-based picks!) to save for this weekend. It’ll also be week 2 of the February Meal Prep Plan if football watching isn’t your thing!

And since today is Brian’s birthday (wish him happy bday in the comments!! 🥳) I gave his favorite high-protein hidden veggie buffalo mac and cheese a little refresh! If you remember our high-protein meal prep recipes newsletter from August, you know that Brian’s three requirements for a good meal prep include high-protein, high-volume, and big flavor… and this one definitely hits all three!

From the original post: “We’re starting strong with a favorite and recipe Jenn and I thought up together. For all my buffalo chicken heads out there, this is for you. Pure indulgence, in a macro-friendly way. This one comes in at 48g protein. It’s creamy, cheesy, and just a bit spicy. For some extra volume and fiber, we hid a few veggies in the sauce.” — Brian

high-protein hidden veggie buffalo mac & cheese

gluten-free, nut-free

serves 4 | prep time: 20 minutes | cook time: 30 minutes

INGREDIENTS

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 pound boneless, skinless chicken thighs
1 tablespoon olive oil
1/2 large yellow onion, diced
2 large carrots, peeled and diced
1 tablespoon tomato paste
16 ounces low-fat or 4% milkfat cottage cheese
1/2 cup buffalo hot sauce (reduce to 1/3 cup for less spice)
1/2 cup reduced-fat or regular shredded cheddar cheese
12 ounces gluten-free elbow pasta (or regular) this is Brian’s fave!

INSTRUCTIONS

Combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes in a small bowl.
Pat the chicken thighs dry on both sides with a paper towel and cover with about half of the spice mix, rubbing it in with clean hands to evenly coat.
In a deep skillet, heat the oil over medium heat. Once the oil is shimmering, add the chicken thighs and cook for about 6 minutes per side, until browned and cooked through. Set aside on a plate, leaving any oil behind in the skillet.
In the same skillet, add the onion and carrots and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Mix in the remaining spice mix and the tomato paste. Continue cooking and stirring until aromatic, about 2 minutes. Remove from heat.
Transfer the onion and carrot mixture to a blender or food processor along with the cottage cheese, buffalo sauce, and cheddar cheese. Blend on high speed until completely smooth, about 45 seconds. If needed, add up to 1/4 cup of chicken broth or water to thin the sauce as it blends. Return the blended sauce to the same skillet and heat on low to warm.
Meanwhile, cook the elbows: cook according to package instructions and dice the cooked chicken into small cubes.
Add the cooked elbows and diced chicken to the skillet with the sauce (or combine in a large bowl if your skillet isn’t large enough) and mix to evenly combine. Evenly divide amongst four bowls to serve.

get the printable recipe

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months. Refrigerate the yogurt topping for up to 1 week. You can also use a storage bag to refrigerate or freeze.

Reheat it: From the refrigerator, microwave until warm, about 2 minutes. From the freezer, thaw in the refrigerator for at least 8 hours, then microwave in 30-second increments until warm. Alternatively, return to a pot or skillet with a splash of broth and cook on medium-low heat, stirring occasionally, until warm.

recipe notes:

Spice level: Reduce the spice level by omitting the red pepper flakes and using 1/3 cup of buffalo sauce.
Make it dairy-free: Use a nondairy shredded cheese and lactose-free cottage cheese or dairy-free ricotta. Other options include a block of silken tofu or a can of drained white beans! Some people in the chat have used the blended tofu!
Make it vegetarian: Omit the chicken, option to swap in cauliflower or chickpeas.

Buffalo Chicken Mac and Cheese: Brian’s favorite for a reason, we’ll be serving this to our guests! Also makes for perfect meal prep.
Buffalo Chicken Baked Tacos: Always a crowd pleaser, these tacos are perfect for snacking on throughout the game.
Twice Baked Buffalo Chicken Sweet Potatoes: I promise that little bit of extra effort it takes to double bake these is all worth it.
Slow Cooker Buffalo Chicken Chili: If you’re looking for something easy to dump and forget, you can let this simmer all day and it will be ready by kick-off.
No-Bake Buffalo Chickpea Lettuce Wraps: The perfect dish for all to enjoy, this one is gluten-free, nut-free, vegan, dairy-free, and no-bake.
Buffalo Tempeh Strips: From the Plant Powered chapter of DTAD, these vegan wing alternatives are packed with protein and so so goood. (p.246)
Greek Yogurt Buffalo Dip: Short on time? This recipe comes together in just 20 mins, and no cooking required—perfect for a party or enjoying at home.
One-Skillet Buffalo Chicken and Rice: Coming together in just one pan, this recipe is perfect for easy clean up! A great weeknight dinner too.
Buffalo Chickpea Stuffed Sweet Potatoes: From the One-Pot Wonders chapter in DTAD, these sweet, yet fiery stuffed sweet potatoes will be enjoyed long past game day. (p.151)
Baked Buffalo Cauliflower: An oldie, but a goodie, these are paleo and easy to make in bulk for serving at a party.

side dish bbq sauce (this stuff is sooo good)

kinder’s bbq sauce

🏠 make it at home & save 💸

my tangy maple barbecue sauce p.298 in DTAD

my smoky chipotle sauce p.296 in DTAD

I shared some recs for what to make from DTAD on IG stories this week—there are honestly so many options!! My Mom’s Game Day Chili of course (p.206), Barbecue Chicken Chopped Salad (p.117), ALLL the dips! (p.126), Caramelized Onion, Steak, and Cheese Skillet (p.152), Mashed Chipotle Chickpea Quesadillas (p.244), and what I’m personally going to be making Sunday: Slow Cooker Carnitas Tacos (p.209)! 🏈

order now, get it in time!

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