Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients
For the quinoa
- 1 cup quinoa, rinsed
- 1 3/4 cup chicken broth (or vegetable broth)
- 1/4 teaspoon salt
- Pinch black pepper
For the chicken
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the cheese sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2% is ideal)
- 1/2 cup Frank’s Red Hot sauce (or your favorite buffalo sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1/4 cup crumbled blue cheese (optional, but adds great tanginess)
For topping (optional)
- 2 tablespoons panko breadcrumbs
- 1 tablespoon melted butter
- Chopped green onions
Instructions
1. Cook the quinoa
- In a medium saucepan, combine quinoa, broth, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed and quinoa is tender.
- Fluff with a fork and set aside.
2. Cook the chicken
- While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F.
- Let chicken rest for 5 minutes, then shred into bite-sized pieces.
3. Make the cheese sauce
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.
- Remove from heat. Stir in buffalo sauce, salt, pepper, and cheddar cheese until cheese is completely melted and sauce is smooth.
4. Combine the ingredients
- Stir the shredded chicken and cooked quinoa into the cheese sauce.
- Add crumbled blue cheese (if using) and adjust seasoning if needed.
5. Broil for a bubbly top (optional)
- Preheat your oven’s broiler to high.
- Transfer the mac and cheese to a baking dish. If desired, combine panko breadcrumbs and melted butter and sprinkle on top.
- Broil for 2-4 minutes or until top is golden brown and bubbly.
6. Garnish and serve
- Sprinkle with chopped green onions for a fresh flavor boost and enjoy immediately!
Tips
Spice it up: Adjust the amount of buffalo sauce to your preferred level of heat.
Creamier sauce: Add a dollop of sour cream or cream cheese to the sauce for extra richness.
Make it vegetarian: Omit the chicken and use vegetable broth. You can add in some extra veggies like chopped broccoli or spinach.
