Buffalo Chicken & Bacon Mac n’ Cheese
Serves 11
Directions
- 1Roast diced orange bell peppers and onions on a baking sheet at 400 degrees.
- 2Add diced chicken breast, buffalo sauce, Worcestershire sauce, chicken bouillon, salt, pepper, garlic, and roasted vegetables to a slow cooker.
- 3Cook in the slow cooker on high for 2-3 hours or low for 3-4 hours.
- 4Shred the chicken, then add par-cooked pasta.
- 5Pour the blended cheese sauce over the mixture and stir well.
- 6Cover and cook for an additional 20-30 minutes.
- 7Bake the bacon slices on a foil-lined baking sheet at 400 degrees until crispy.
- 8Stir chopped chives and crumbled bacon into the finished mac n' cheese.
Ingredients
- 32 oz diced chicken breast
- 100 g buffalo sauce
- 30 g worcestershire sauce
- 18 g chicken bouillon
- salt (optional)
- pepper (optional)
- garlic (optional)
- 3 whole orange bell pepper
- 2 whole onion
- 672 g pasta
- 800 g cottage cheese
- 50 g 1/3 fat cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- salt (optional)
- pepper (optional)
- 18 slice centercut bacon
- chives (optional)
Equipment
baking sheetslow cookertongsblenderspatula
Tips
- For accurate serving sizes, weigh your empty slow cooker before starting, then weigh it again when finished. Subtract the 'before' weight to get the total weight and divide by the number of servings.
- Store servings frozen; reheat in the microwave for 3-5 minutes with a splash of milk or water, covered with a paper towel.
- Blend the cheese sauce for 2-3 minutes to ensure it is completely smooth.
- Heating the sauce slightly in the microwave can assist with the blending process.
