# Chicken Bacon Ranch Mac n
' Cheese

This high-protein, meal prep chicken bacon ranch mac n' cheese is simple to make and can be stored frozen for quick reheating.

- Servings: 11 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 3 sweet onions
- 6 jalapeños or fresno chilis
- 8 cloves minced garlic
- 16 oz chicken bone broth
- 32 oz chicken breast
- 6 slices turkey bacon
- 1 packet ranch seasoning
- 30 g hot honey
- 1 tablespoon chopped fresh dill
- garlic powder
- black pepper
- chili flakes
- 800 g 2% cottage cheese
- 160 g parmigiano reggiano
- 420 ml fat free milk
- 1 teaspoon onion powder
- salt
- 672 g pasta, cooked to 50%
- 10 slices centercut bacon
- 1 handful chopped chives

## Instructions

1. Cook down some onions in a pan until they start to brown.
2. Add diced peppers of choice and minced garlic to the pan with the onions.
3. Pour about 16 ounces or two cups of bone broth over the mixture.
4. Heat until it boils and the mixture is completely reduced.
5. Add diced chicken breast to your slow cooker.
6. Add turkey bacon to the slow cooker.
7. Add one packet of ranch seasoning to the slow cooker.
8. Add hot honey to the slow cooker.
9. Add garlic powder, black pepper, and chili flakes to taste.
10. Add about one tablespoon of chopped dill.
11. Pour the cooked pepper and bone broth mixture into the slow cooker with the chicken and other ingredients.
12. Mix the ingredients well in the slow cooker.
13. Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
14. Shred the cooked chicken mixture using tongs.
15. Pour the blended cheese sauce (made from 800g 2% cottage cheese, 160g Parmigiano Reggiano, 420ml fat-free milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt & pepper to taste) over the shredded chicken mixture.
16. Add some chopped chives to the mixture.
17. Mix the blended cheese sauce and chives into the slow cooker until well combined.
18. Pour 672g of pasta, cooked to 50% (half the time shown on the box), into the slow cooker.
19. Mix the pasta into the slow cooker contents.
20. Let the mixture cook for another 10-15 minutes to finish cooking the pasta and thicken the sauce.
21. Add 10 slices of cooked centercut bacon (baked at 400 degrees for 16 minutes) to the mac and cheese.
22. Give the entire mixture a final mix.

## Equipment

- pan
- slow cooker
- tongs
- colander

## Tips

- Weigh your empty slow cooker before starting. After the recipe is done, weigh it again and subtract the "before" weight to get the total weight of the finished recipe. Divide this by 11 to get the exact serving size weight.
- Store everything frozen. To reheat, 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.
- Blend the cottage cheese for 2-3 minutes until completely smooth; heating it slightly in the microwave can help with the process.
- Cook pasta for half the time shown on the box to cook it to 50% done.
- Bake center-cut bacon at 400 degrees Fahrenheit for 16 minutes or until desired crispiness.
- Garnish with chopped chives.
- This is part of the Slow Cooker Meal Prep Series, making it super simple to prepare.
- Each serving packs 50g of protein and only 12g of fat.
- The meal can be reheated in less than 5 minutes.
- The recipe can be found in the Slow Cooker Meal Prep Cookbook with over 80 recipes.
- For more creamy texture after reheating, add more liquid to reconstitute the sauce/increase creaminess.

## Source

- Original video: https://www.instagram.com/reel/DK7f43ypNBE/?igsh=MzY0ZmVma2F5dTdq
- Recipe page: https://www.cliprecipe.com/recipe/917cdccb-ddbe-4cc2-b5d7-52772ef27460
- Extracted: 2025-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt