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.