Description
A lighter, high-protein BBQ chicken mac and cheese made with creamy cottage cheese, light cream cheese, and reduced-fat cheddar blended into a smooth sauce, topped with honey-glazed BBQ chicken.
Ingredients
For the Chicken:
- 400g chicken breast, diced
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 70g reduced-sugar BBQ sauce
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground ginger
- Low-calorie cooking spray
For the Cheese Sauce:
- 150g fat-free cottage cheese
- 200g light cream cheese
- 150g reduced-fat cheddar cheese
- 150ml semi-skimmed milk (2%)
- 1 tsp garlic powder
- 1 tsp parsley
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp mustard
- 1 tsp salt
For the Pasta:
- 300g pasta of choice (penne, shells, or fusilli)
- 1 tsp salt
- Reserved 1/4 cup pasta water
Instructions
- Cook the Chicken: Preheat air fryer to 180°C (350°F) or use a non-stick skillet. Season diced chicken with garlic powder, onion powder, paprika, salt, black pepper, and ground ginger. Spray lightly with cooking spray and cook for 12–15 mins (air fryer) or 6–8 mins (pan) until browned. Toss with honey and BBQ sauce. Cook another 1–2 mins to glaze.
- Boil the Pasta: Bring salted water to boil, cook pasta until al dente. Reserve 1/4 cup of pasta water, then drain pasta and set aside.
- Make the Cheese Sauce: In a blender, combine cottage cheese, light cream cheese, cheddar, milk, and seasonings. Blend until smooth. Transfer to a saucepan, heat on medium-low, stirring until melted and creamy. Use reserved pasta water if needed to adjust consistency.
- Combine and Serve: Stir cooked pasta into the cheese sauce. Let rest 5–10 mins to thicken. Portion into containers or serve immediately, topping with BBQ chicken. Garnish with parsley or herbs.
Notes
For meal prep, store in airtight containers for up to 4 days. Add a splash of milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Air Fryer or Stovetop
- Cuisine: American