Serves 10
Directions
- 1Combine diced chicken thighs, buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and water in a slow cooker
- 2Cook on high for 3-4 hours or low for 6-8 hours.
- 3Add undercooked pasta to the slow cooker.
- 4Add cottage cheese, cream cheese, Parmigiano Reggiano, cheddar powder, buffalo sauce, honey, and milk into the slow cooker.
- 5Mix ingredients until combined.
- 6Cook for another 15-20 minutes.
Ingredients
- 28 oz boneless skinless chicken thighs, diced
- 80 g Buffalo sauce
- 30 g Worcestershire sauce
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Chicken bouillon
- 200 ml water
- 672 g pasta, undercooked by 50%
- 600 g 2% blended cottage cheese
- 150 g 1/3 fat cream cheese
- 40 g Parmigiano Reggiano
- 50 g Cheddar powder
- 120 g Buffalo sauce
- 60 g honey
- 300 ml milk
Equipment
slow cooker
Tips
- If mac and cheese is too thick, add in 100-200ml water to ensure pasta cooks through
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