Buffalo Chicken Bacon Mac n Cheese

180 mins
Serves 10
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Directions

  1. 1Add 4 pounds of chicken breast to the crockpot.
  2. 2Add 4 pounds of chicken breast to the crockpot.
  3. 3Add 4 pounds of chicken breast to the crockpot.
  4. 4Season the chicken breast with onion powder, paprika, salt, pepper, garlic powder, and a ranch packet.
  5. 5Season the chicken breast with onion powder, paprika, salt, pepper, garlic powder, and a ranch packet.
  6. 6Season the chicken breast with onion powder, paprika, salt, pepper, garlic powder, and a ranch packet.
  7. 7Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
  8. 8Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
  9. 9Pour 1/2 cup of Frank's Red Hot Buffalo sauce over the chicken.
  10. 10Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the internal temperature reaches 165 degrees Fahrenheit.
  11. 11Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the internal temperature reaches 165 degrees Fahrenheit.
  12. 12Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the internal temperature reaches 165 degrees Fahrenheit.
  13. 13Cook center-cut bacon in the oven.
  14. 14Cook center-cut bacon in the oven.
  15. 15Cook center-cut bacon in the oven.
  16. 16Prepare the cheese sauce by blending 200g nacho cheese, 800g fat-free cottage cheese, 160g 1/3 cream cheese, 1/4 cup bone broth, and 2 packets of Kraft Mac cheese powder. Double batch if your blender is not large enough.
  17. 17Prepare the cheese sauce by blending 200g nacho cheese, 800g fat-free cottage cheese, 160g 1/3 cream cheese, 1/4 cup bone broth, and 2 packets of Kraft Mac cheese powder. Double batch if your blender is not large enough.
  18. 18Prepare the cheese sauce by blending 200g nacho cheese, 800g fat-free cottage cheese, 160g 1/3 cream cheese, 1/4 cup bone broth, and 2 packets of Kraft Mac cheese powder. Double batch if your blender is not large enough.
  19. 19Shred the cooked chicken.
  20. 20Shred the cooked chicken.
  21. 21Shred the cooked chicken.
  22. 22Add 16 ounces of cooked DeCecco Cavatappi pasta to the slow cooker with the shredded chicken.
  23. 23Add 16 ounces of cooked DeCecco Cavatappi pasta to the slow cooker with the shredded chicken.
  24. 24Add 16 ounces of cooked DeCecco Cavatappi pasta to the slow cooker with the shredded chicken.
  25. 25Pour the prepared cheese sauce into the slow cooker.
  26. 26Pour the prepared cheese sauce into the slow cooker.
  27. 27Pour the prepared cheese sauce into the slow cooker.
  28. 28Stir everything together.
  29. 29Stir everything together.
  30. 30Stir everything together.
  31. 31Top with 200g of reduced-fat cheddar cheese and the cooked center-cut bacon.
  32. 32Top with 200g of reduced-fat cheddar cheese and the cooked center-cut bacon.
  33. 33Top with 200g of reduced-fat cheddar cheese and the cooked center-cut bacon.

Ingredients

  • 4 pounds chicken breast
  • 4 pounds chicken breast
  • 4 pounds chicken breast
  • TBSP onion powder
  • TBSP onion powder
  • TBSP onion powder
  • TBSP paprika
  • TBSP paprika
  • TBSP paprika
  • TSP salt
  • TSP salt
  • TSP salt
  • TSP pepper
  • TSP pepper
  • TSP pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 1 Ranch packet
  • 1 Ranch packet
  • 1 Ranch packet
  • 0.5 cup Franks Red Hot Buffalo sauce
  • 0.5 cup Franks Red Hot Buffalo sauce
  • 0.5 cup Franks Red Hot Buffalo sauce
  • center cut bacon
  • center cut bacon
  • center cut bacon
  • 200 g nacho cheese
  • 200 g nacho cheese
  • 200 g nacho cheese
  • 800 g fat free cottage cheese
  • 800 g fat free cottage cheese
  • 800 g fat free cottage cheese
  • 160 g 1/3 cream cheese
  • 160 g 1/3 cream cheese
  • 160 g 1/3 cream cheese
  • 0.25 cup bone broth
  • 0.25 cup bone broth
  • 0.25 cup bone broth
  • 2 packets Kraft Mac cheese powder
  • 2 packets Kraft Mac cheese powder
  • 2 packets Kraft Mac cheese powder
  • 16 oz DeCecco Cavatappi pasta
  • 16 oz DeCecco Cavatappi pasta
  • 16 oz DeCecco Cavatappi pasta
  • 200 g reduced fat cheddar
  • 200 g reduced fat cheddar
  • 200 g reduced fat cheddar
  • parsley
  • parsley
  • parsley

Equipment

slow cookerbaking sheetblenderbowls

Tips

  • This recipe makes 10 servings and can be frozen.
  • If you don't have a large enough blender, you will need to double batch the cheese sauce.