Buffalo Chicken Bacon Mac n' Cheese

210 mins
Serves 11
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Directions

  1. 1Quickly roast the orange bell peppers and onions on a baking sheet at 400 degrees Fahrenheit for 20-25 minutes.
  2. 2Quickly roast the orange bell peppers and onions on a baking sheet at 400 degrees Fahrenheit for 20-25 minutes.
  3. 3Quickly roast the orange bell peppers and onions on a baking sheet at 400 degrees Fahrenheit for 20-25 minutes.
  4. 4To your slow cooker, add diced chicken breast, salt, pepper, garlic, buffalo sauce, Worcestershire sauce, and chicken bouillon.
  5. 5To your slow cooker, add diced chicken breast, salt, pepper, garlic, buffalo sauce, Worcestershire sauce, and chicken bouillon.
  6. 6To your slow cooker, add diced chicken breast, salt, pepper, garlic, buffalo sauce, Worcestershire sauce, and chicken bouillon.
  7. 7Add the roasted bell peppers and onions to the slow cooker with the chicken and mix.
  8. 8Add the roasted bell peppers and onions to the slow cooker with the chicken and mix.
  9. 9Add the roasted bell peppers and onions to the slow cooker with the chicken and mix.
  10. 10Cook on high for 2-3 hours or on low for 3-4 hours.
  11. 11Cook on high for 2-3 hours or on low for 3-4 hours.
  12. 12Cook 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 to 50% of the time shown on the box).
  17. 17Pour over half-cooked pasta (cooked to 50% of the time shown on the box).
  18. 18Pour over half-cooked pasta (cooked to 50% of the time shown on the box).
  19. 19Pour over the blended high-protein buffalo cheese sauce.
  20. 20Pour over the blended high-protein buffalo cheese sauce.
  21. 21Pour over the blended high-protein buffalo cheese sauce.
  22. 22To make the sauce, blend 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 and pepper to taste until completely smooth.
  23. 23To make the sauce, blend 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 and pepper to taste until completely smooth.
  24. 24To make the sauce, blend 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 and pepper to taste until completely smooth.
  25. 25Cover and cook for another 20-30 minutes.
  26. 26Cover and cook for another 20-30 minutes.
  27. 27Cover and cook for another 20-30 minutes.
  28. 28Add 18 slices of centercut bacon to a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes.
  29. 29Add 18 slices of centercut bacon to a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes.
  30. 30Add 18 slices of centercut bacon to a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes.
  31. 31Toss in some chopped chives and crumbled bacon.
  32. 32Toss in some chopped chives and crumbled bacon.
  33. 33Toss in some chopped chives and crumbled bacon.
  34. 34Give it a mix.
  35. 35Give it a mix.
  36. 36Give it a mix.
  37. 37Enjoy your meal prep!
  38. 38Enjoy your meal prep!
  39. 39Enjoy your meal prep!

Ingredients

  • 32 oz diced chicken breast
  • 32 oz diced chicken breast
  • 32 oz 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
  • 672 g pasta
  • 672 g pasta
  • 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

Equipment

slow cookerbaking sheettongsblender

Tips

  • For accurate serving sizes, weigh your empty slow cooker before starting, then weigh it again after everything is cooked, subtract the initial weight to get the total weight of the recipe, and divide by 11 for the exact serving size.
  • Store everything frozen; no need to thaw, just microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 minutes until heated through.
  • Blend the cheese sauce for 2-3 minutes to ensure it’s completely smooth; heating it up slightly in the microwave can help with the process.
  • Centercut bacon is much lower in calories and fat than normal bacon; look for one that shows "2 fried slices" at around 50-60 calories (this accounts for drained/discarded grease).