Chicken Bacon Ranch Mac n’ Cheese
Directions
- 1Cook down some onions in a pan until they start to brown.
- 2Cook down some onions in a pan until they start to brown.
- 3Cook down some onions in a pan until they start to brown.
- 4Add in some diced peppers of choice and minced garlic.
- 5Add in some diced peppers of choice and minced garlic.
- 6Add in some diced peppers of choice and minced garlic.
- 7Pour over about 16 ounces or two cups of bone broth.
- 8Pour over about 16 ounces or two cups of bone broth.
- 9Pour over about 16 ounces or two cups of bone broth.
- 10Over high heat, let that boil until it's completely reduced.
- 11Over high heat, let that boil until it's completely reduced.
- 12Over high heat, let that boil until it's completely reduced.
- 13To your slow cooker, add diced chicken breast, turkey bacon, a packet of ranch seasoning, some hot honey, and about one tablespoon of chopped dill.
- 14To your slow cooker, add diced chicken breast, turkey bacon, a packet of ranch seasoning, some hot honey, and about one tablespoon of chopped dill.
- 15To your slow cooker, add diced chicken breast, turkey bacon, a packet of ranch seasoning, some hot honey, and about one tablespoon of chopped dill.
- 16Pour over your pepper and bone broth mixture.
- 17Pour over your pepper and bone broth mixture.
- 18Pour over your pepper and bone broth mixture.
- 19Cook on high for 2-3 hours or on low for 3-4 hours.
- 20Cook on high for 2-3 hours or on low for 3-4 hours.
- 21Cook on high for 2-3 hours or on low for 3-4 hours.
- 22Shred the chicken up a little bit using tongs.
- 23Shred the chicken up a little bit using tongs.
- 24Shred the chicken up a little bit using tongs.
- 25Pour over the blended cheese sauce, made with 800 grams of 2% cottage cheese, 160 grams of Parmigiano Reggiano, 420 grams of fat-free milk, one teaspoon of garlic powder, one teaspoon of onion powder, and salt and pepper to taste.
- 26Pour over the blended cheese sauce, made with 800 grams of 2% cottage cheese, 160 grams of Parmigiano Reggiano, 420 grams of fat-free milk, one teaspoon of garlic powder, one teaspoon of onion powder, and salt and pepper to taste.
- 27Pour over the blended cheese sauce, made with 800 grams of 2% cottage cheese, 160 grams of Parmigiano Reggiano, 420 grams of fat-free milk, one teaspoon of garlic powder, one teaspoon of onion powder, and salt and pepper to taste.
- 28Add in some chopped chives.
- 29Add in some chopped chives.
- 30Add in some chopped chives.
- 31Mix until it looks like something shown on the video.
- 32Mix until it looks like something shown on the video.
- 33Mix until it looks like something shown on the video.
- 34Pour over half-cooked pasta.
- 35Pour over half-cooked pasta.
- 36Pour over half-cooked pasta.
- 37Give it a mix.
- 38Give it a mix.
- 39Give it a mix.
- 40Let that cook for another 15-20 minutes to finish cooking the pasta and let the sauce thicken.
- 41Let that cook for another 15-20 minutes to finish cooking the pasta and let the sauce thicken.
- 42Let that cook for another 15-20 minutes to finish cooking the pasta and let the sauce thicken.
- 43Add cooked center-cut bacon.
- 44Add cooked center-cut bacon.
- 45Add cooked center-cut bacon.
- 46Give that a mix.
- 47Give that a mix.
- 48Give that a mix.
Ingredients
- 3 sweet onions
- 3 sweet onions
- 3 sweet onions
- 6 jalapeños or fresno chilis
- 6 jalapeños or fresno chilis
- 6 jalapeños or fresno chilis
- 8 cloves minced garlic
- 8 cloves minced garlic
- 8 cloves minced garlic
- 450 ml chicken bone broth
- 450 ml chicken bone broth
- 450 ml chicken bone broth
- 896 g chicken breast
- 896 g chicken breast
- 896 g chicken breast
- 6 slices turkey bacon
- 6 slices turkey bacon
- 6 slices turkey bacon
- 1 packet ranch seasoning
- 1 packet ranch seasoning
- 1 packet ranch seasoning
- 30 g hot honey
- 30 g hot honey
- 30 g hot honey
- 1 tablespoon fresh dill
- 1 tablespoon fresh dill
- 1 tablespoon fresh dill
- Garlic powder
- Garlic powder
- Garlic powder
- black pepper
- black pepper
- black pepper
- red chili flakes
- red chili flakes
- red chili flakes
- 800 g 2% cottage cheese
- 800 g 2% cottage cheese
- 800 g 2% cottage cheese
- 160 g parmigiano reggiano
- 160 g parmigiano reggiano
- 160 g parmigiano reggiano
- 420 g fat free milk
- 420 g fat free milk
- 420 g fat free milk
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon onion powder
- 1 teaspoon onion powder
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 672 g pasta, cooked to 50%
- 672 g pasta, cooked to 50%
- 672 g pasta, cooked to 50%
- 10 slices centercut bacon
- 10 slices centercut bacon
- 10 slices centercut bacon
- handful chopped chives
- handful chopped chives
- handful chopped chives
Equipment
slow cookerpantongsblendercolander
Tips
- For accurate serving sizes, weigh your empty slow cooker before starting. Once everything is done, weigh it again, subtract the
- before
- weight to get the total weight of the finished recipe. Divide this by the number of servings (11 in this case) to get the exact serving size weight.
- Store everything frozen; no need to thaw. Just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, microwave for 3-4 minutes, mix, then microwave another 1-2 minutes. Add more liquid to reconstitute the sauce/increase creaminess.
- Make sure to blend the cottage cheese for 2-3 minutes to ensure it’s completely smooth all the way through; heating up slightly in the microwave can help with the process.
- Cook pasta for half the time shown on the box.
- Bake center-cut bacon at 400 degrees Fahrenheit for 16 minutes or until desired crispiness.
- Garnish with a handful of chopped chives.
- Blended sauce can be made completely smooth with 2-3 mins of blending. If cheese is still clumpy, heat it slightly.
- Reheat from frozen in the microwave (3-4 mins, stir, 1-2 mins more) adding a bit of milk/water for creaminess if needed.