Buffalo Chicken & Bacon Mac n’ Cheese
Serves 11
Directions
- 1Quickly roast bell peppers and onions following instructions.
- 2To your slow cooker, add cubed chicken breast, salt, pepper, garlic, and a bunch of buffalo sauce.
- 3Toss over the roasted veggies.
- 4Cook in the slow cooker on high for 2-3 hours OR on low for 3-4 hours.
- 5Once the chicken is done, break it apart using tongs.
- 6Pour over half-cooked pasta (cooked for half the time shown on the box).
- 7Pour over the high protein buffalo cheese sauce.
- 8To 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).
- 9Cover and cook for another 20 to 30 minutes.
- 10Add center cut bacon to a foil lined baking sheet.
- 11Toss the bacon in the oven at 400 degrees for about 20 to 30 minutes.
- 12Toss in some chopped chives and crumbled bacon.
- 13Give it a mix.
Ingredients
- 900 g diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g Chicken bouillon
- Salt
- Pepper
- Garlic
- 3 orange bell peppers
- 2 onions
- 672 g pasta, cooked to 50%
- 800 g 2% 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
- pepper
- 18 slices centercut bacon
- chopped chives
- 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.
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