Buffalo Chicken Mac n Cheese
Serves 1
Directions
- 1Place 4 pounds of chicken breast into the slow cooker.
- 2Season the chicken breast with onion powder, paprika, salt & pepper, garlic powder, and a ranch packet.
- 3Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
- 4Cook the chicken on high for 3-4 hours or on low for 6-8 hours until the internal temperature reaches 165 degrees Fahrenheit.
- 5Put the center cut bacon into the oven.
- 6Prepare the cheese sauce by blending 200g nacho cheese, 800g fat-free cottage cheese, 160g cream cheese, 1/4 cup bone broth, and 2 Kraft Mac cheese packets. You may need to double batch if your blender is small.
- 7Shred the cooked chicken in the slow cooker.
- 8Add 16oz of cooked pasta (DeCecco Cavatappi) to the slow cooker.
- 9Pour the prepared cheese sauce over the pasta and chicken.
- 10Add 200g of reduced fat cheddar cheese and 8 slices of cooked center cut bacon to the slow cooker.
Ingredients
- 4 pounds chicken breast
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 tsp salt and pepper
- 1 tsp garlic powder
- 1 packet ranch packet
- 0.5 cup Frank's Red Hot Buffalo sauce
- 200 g nacho cheese
- 800 g fat free cottage cheese
- 160 g cream cheese
- 0.25 cup bone broth
- 2 packets Kraft Mac cheese packets
- 16 oz DeCecco Cavatappi
- 200 g reduced fat cheddar
- 8 slices center cut bacon
Equipment
slow cookerblenderoven