Buffalo Chicken Mac n Cheese

255 mins
Serves 10
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Directions

  1. 1Start by making the buffalo chicken. Add the diced chicken thighs, buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and 200ml of water to the Instant Pot.
  2. 2Start by making the buffalo chicken. Add the diced chicken thighs, buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and 200ml of water to the Instant Pot.
  3. 3Start by making the buffalo chicken. Add the diced chicken thighs, buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and 200ml of water to the Instant Pot.
  4. 4Cook on high for 3-4 hours or on low for 6-8 hours.
  5. 5Cook on high for 3-4 hours or on low for 6-8 hours.
  6. 6Cook on high for 3-4 hours or on low for 6-8 hours.
  7. 7Add 672g of undercooked pasta to the Instant Pot. It should be cooked for 50% of the time shown on the package.
  8. 8Add 672g of undercooked pasta to the Instant Pot. It should be cooked for 50% of the time shown on the package.
  9. 9Add 672g of undercooked pasta to the Instant Pot. It should be cooked for 50% of the time shown on the package.
  10. 10Add 600g blended cottage cheese, 150g 1/3 fat cream cheese, 40g parmigiano reggiano, 50g cheddar powder, 120g buffalo sauce, 60g honey, 300ml milk, and salt and pepper to taste.
  11. 11Add 600g blended cottage cheese, 150g 1/3 fat cream cheese, 40g parmigiano reggiano, 50g cheddar powder, 120g buffalo sauce, 60g honey, 300ml milk, and salt and pepper to taste.
  12. 12Add 600g blended cottage cheese, 150g 1/3 fat cream cheese, 40g parmigiano reggiano, 50g cheddar powder, 120g buffalo sauce, 60g honey, 300ml milk, and salt and pepper to taste.
  13. 13Mix until completely combined.
  14. 14Mix until completely combined.
  15. 15Mix until completely combined.
  16. 16Cook for another 15-20 minutes to finish off the pasta.
  17. 17Cook for another 15-20 minutes to finish off the pasta.
  18. 18Cook for another 15-20 minutes to finish off the pasta.
  19. 19Allocate to 10 equal sized containers and store them in the freezer.
  20. 20Allocate to 10 equal sized containers and store them in the freezer.
  21. 21Allocate to 10 equal sized containers and store them in the freezer.

Ingredients

  • 28 oz Boneless skinless chicken thighs, diced
  • 28 oz Boneless skinless chicken thighs, diced
  • 28 oz Boneless skinless chicken thighs, diced
  • 80 g Buffalo sauce
  • 80 g Buffalo sauce
  • 80 g Buffalo sauce
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 2 tsp Garlic powder
  • 2 tsp Garlic powder
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Onion powder
  • 2 tsp Onion powder
  • 1 tsp Chicken bouillon
  • 1 tsp Chicken bouillon
  • 1 tsp Chicken bouillon
  • 200 ml Water
  • 200 ml Water
  • 200 ml Water
  • 672 g Pasta
  • 672 g Pasta
  • 672 g Pasta
  • 600 g Blended cottage cheese
  • 600 g Blended cottage cheese
  • 600 g Blended cottage cheese
  • 150 g 1/3 fat cream cheese
  • 150 g 1/3 fat cream cheese
  • 150 g 1/3 fat cream cheese
  • 40 g Parmigiano reggiano
  • 40 g Parmigiano reggiano
  • 40 g Parmigiano reggiano
  • 50 g Cheddar powder
  • 50 g Cheddar powder
  • 50 g Cheddar powder
  • 120 g Buffalo sauce
  • 120 g Buffalo sauce
  • 120 g Buffalo sauce
  • 60 g Honey
  • 60 g Honey
  • 60 g Honey
  • 300 ml Milk
  • 300 ml Milk
  • 300 ml Milk
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper

Equipment

Instant PotBowlSpatulaFood containers

Tips

  • If the mixture is too thick, add 100-200ml water to ensure pasta cooks through.
  • Store in the freezer and reheat in the microwave for approximately 4 minutes.