# Buffalo Chicken Mac n Cheese

- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

1. Place 4 pounds of chicken breast into the slow cooker.
2. Season the chicken breast with onion powder, paprika, salt & pepper, garlic powder, and a ranch packet.
3. Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
4. Cook the chicken on high for 3-4 hours or on low for 6-8 hours until the internal temperature reaches 165 degrees Fahrenheit.
5. Put the center cut bacon into the oven.
6. Prepare 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.
7. Shred the cooked chicken in the slow cooker.
8. Add 16oz of cooked pasta (DeCecco Cavatappi) to the slow cooker.
9. Pour the prepared cheese sauce over the pasta and chicken.
10. Add 200g of reduced fat cheddar cheese and 8 slices of cooked center cut bacon to the slow cooker.

## Equipment

- slow cooker
- blender
- oven

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1479248740008861
- Recipe page: https://www.cliprecipe.com/recipe/2e5ee469-b2f4-4676-9cde-3348d351707f
- Extracted: 2025-09-20

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