Chicken Bacon Ranch Mac n' Cheese
Serves 11
Directions
- 1Cook down sweet onions in a pan until they start to brown.
- 2Add diced jalapeños or fresno chilis and minced garlic to the pan.
- 3Pour over about 16 ounces (2 cups) of chicken bone broth.
- 4Heat the mixture until it boils and is completely reduced.
- 5Add diced chicken breast, turkey bacon, a packet of ranch seasoning, hot honey, garlic powder, black pepper, chili flakes, and about one tablespoon of chopped dill to your slow cooker.
- 6Pour the cooked pepper and bone broth mixture over the ingredients in the slow cooker and mix well.
- 7Cook on high for 2-3 hours or on low for 3-4 hours.
- 8Shred the cooked chicken with tongs once done.
- 9Pour over the blended cheese sauce (800g 2% cottage cheese, 160g Parmigiano Reggiano, 420ml fat-free milk, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper) into the slow cooker.
- 10Add some chopped chives and mix well.
- 11Pour over 672g of pasta, cooked to 50% (half the time shown on the box).
- 12Give it a mix and let it cook for another 10-15 minutes to finish cooking the pasta and thicken the sauce.
- 13Add 10 slices of cooked centercut bacon (baked at 400 degrees for 16 minutes or until desired crispiness).
- 14Give the mixture a final mix.
Ingredients
- 3 null sweet onions
- 6 null 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
- to taste garlic powder
- to taste black pepper
- to taste chili flakes
- 800 g 2% cottage cheese
- 160 g parmigiano reggiano
- 420 ml fat free milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 672 g pasta, cooked to 50%
- 10 slices centercut bacon
- 1 handful chopped chives
Equipment
panslow cookertongsblendercolander
Tips
- For accurate serving sizes, weigh your empty slow cooker before starting, then weigh it again when finished, subtract the initial weight to get the total recipe weight, and divide by 11 for the exact serving size weight.
- Store everything frozen; reheat in the microwave with 2-3 tablespoons of milk or water, covered with a paper towel, for 3-4 minutes, mix, then microwave another 1-2 minutes. Add more liquid to reconstitute the sauce/increase creaminess.
- Blend the cottage cheese for 2-3 minutes to ensure it's completely smooth; heating it slightly in the microwave can assist this process.
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup