# Buffalo Chicken Mac n Cheese

This is a high-protein buffalo chicken mac and cheese that can be meal prepped, stored frozen, and reheated quickly.

- Servings: 10 servings
- Total time: 255 min
- Cuisine: American
- Category: Dinner
- Language: en

## 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

## Instructions

1. Start 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. Cook on high for 3-4 hours or on low for 6-8 hours.
3. Add 672g of undercooked pasta to the Instant Pot. It should be cooked for 50% of the time shown on the package.
4. Add 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.
5. Mix until completely combined.
6. Cook for another 15-20 minutes to finish off the pasta.
7. Allocate to 10 equal sized containers and store them in the freezer.

## Equipment

- Instant Pot
- Bowl
- Spatula
- Food 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.

## Source

- Original video: https://www.tiktok.com/t/ZPHg53mDtkHkt-WdOEZ/
- Recipe page: https://www.cliprecipe.com/recipe/137ac522-4287-4007-a25a-8415042bfab0
- Extracted: 2025-07-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt