Buffalo Chicken & Bacon Mac n’ Cheese

Serves 11
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Directions

  1. 1Quickly roast bell peppers and onions following instructions.
  2. 2Quickly roast bell peppers and onions following instructions.
  3. 3Quickly roast bell peppers and onions following instructions.
  4. 4To your slow cooker, add cubed chicken breast, salt, pepper, garlic, and a bunch of buffalo sauce.
  5. 5To your slow cooker, add cubed chicken breast, salt, pepper, garlic, and a bunch of buffalo sauce.
  6. 6To your slow cooker, add cubed chicken breast, salt, pepper, garlic, and a bunch of buffalo sauce.
  7. 7Toss over the roasted veggies.
  8. 8Toss over the roasted veggies.
  9. 9Toss over the roasted veggies.
  10. 10Cook in the slow cooker on high for 2-3 hours OR on low for 3-4 hours.
  11. 11Cook in the slow cooker on high for 2-3 hours OR on low for 3-4 hours.
  12. 12Cook in the slow cooker on high for 2-3 hours OR on low for 3-4 hours.
  13. 13Once the chicken is done, break it apart using tongs.
  14. 14Once the chicken is done, break it apart using tongs.
  15. 15Once the chicken is done, break it apart using tongs.
  16. 16Pour over half-cooked pasta (cooked for half the time shown on the box).
  17. 17Pour over half-cooked pasta (cooked for half the time shown on the box).
  18. 18Pour over half-cooked pasta (cooked for half the time shown on the box).
  19. 19Pour over the high protein buffalo cheese sauce.
  20. 20Pour over the high protein buffalo cheese sauce.
  21. 21Pour over the high protein buffalo cheese sauce.
  22. 22To make the sauce, blend together 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, 30g honey, and salt & pepper to taste until completely smooth (blend for 2-3 minutes).
  23. 23To make the sauce, blend together 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, 30g honey, and salt & pepper to taste until completely smooth (blend for 2-3 minutes).
  24. 24To make the sauce, blend together 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, 30g honey, and salt & pepper to taste until completely smooth (blend for 2-3 minutes).
  25. 25Cover and cook for another 20 to 30 minutes.
  26. 26Cover and cook for another 20 to 30 minutes.
  27. 27Cover and cook for another 20 to 30 minutes.
  28. 28Add center cut bacon to a foil lined baking sheet.
  29. 29Add center cut bacon to a foil lined baking sheet.
  30. 30Add center cut bacon to a foil lined baking sheet.
  31. 31Toss the bacon in the oven at 400 degrees for about 20 to 30 minutes.
  32. 32Toss the bacon in the oven at 400 degrees for about 20 to 30 minutes.
  33. 33Toss the bacon in the oven at 400 degrees for about 20 to 30 minutes.
  34. 34Toss in some chopped chives and crumbled bacon.
  35. 35Toss in some chopped chives and crumbled bacon.
  36. 36Toss in some chopped chives and crumbled bacon.
  37. 37Give it a mix.
  38. 38Give it a mix.
  39. 39Give it a mix.

Ingredients

  • 900 g diced chicken breast
  • 900 g diced chicken breast
  • 900 g diced chicken breast
  • 100 g buffalo sauce
  • 100 g buffalo sauce
  • 100 g buffalo sauce
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 18 g Chicken bouillon
  • 18 g Chicken bouillon
  • 18 g Chicken bouillon
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Garlic
  • Garlic
  • Garlic
  • 3 orange bell peppers
  • 3 orange bell peppers
  • 3 orange bell peppers
  • 2 onions
  • 2 onions
  • 2 onions
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 672 g pasta, cooked to 50%
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 50 g 1/3 fat cream cheese
  • 50 g 1/3 fat cream cheese
  • 50 g 1/3 fat cream cheese
  • 100 g extra sharp cheddar cheese
  • 100 g extra sharp cheddar cheese
  • 100 g extra sharp cheddar cheese
  • 60 g parmigiano reggiano
  • 60 g parmigiano reggiano
  • 60 g parmigiano reggiano
  • 120 g buffalo sauce
  • 120 g buffalo sauce
  • 120 g buffalo sauce
  • 300 ml milk
  • 300 ml milk
  • 300 ml milk
  • 30 g honey
  • 30 g honey
  • 30 g honey
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 18 slices centercut bacon
  • 18 slices centercut bacon
  • 18 slices centercut bacon
  • chopped chives
  • chopped chives
  • chopped chives
  • crumbled bacon
  • crumbled bacon
  • crumbled bacon

Equipment

slow cookertongsblenderfoil lined baking sheetovenmicrowave

Tips

  • Store everything frozen; no need to thaw, just microwave with 2-3 tablespoons of milk or water for 3-5 minutes.
  • Blend the cheese sauce for 2-3 minutes until completely smooth; heating slightly in the microwave can help.
  • Centercut bacon is lower in calories and fat than normal bacon; look for one with 50-60 calories for 2 fried slices.
Buffalo Chicken & Bacon Mac n’ Cheese | Clip Recipe