Buffalo Chicken Mac n Cheese
Directions
- 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.
- 2Cook on high for 3-4 hours or on low for 6-8 hours.
- 3Add 672g of undercooked pasta to the Instant Pot. It should be cooked for 50% of the time shown on the package.
- 4Add 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.
- 5Mix until completely combined.
- 6Cook for another 15-20 minutes to finish off the pasta.
- 7Allocate to 10 equal sized containers and store them in the freezer.
Ingredients
- 28 oz Boneless skinless chicken thighs, diced
- 80 g Buffalo sauce
- 30 g Worcestershire sauce
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Chicken bouillon
- 200 ml Water
- 672 g Pasta
- 600 g Blended cottage cheese
- 150 g 1/3 fat cream cheese
- 40 g Parmigiano reggiano
- 50 g Cheddar powder
- 120 g Buffalo sauce
- 60 g Honey
- 300 ml Milk
- Salt
- 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.
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