Name: Buffalo Chicken Mac and Cheese
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Yield: 10 servings
Cuisine: American
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; 600 g cottage cheese, blended; 150 g 1/3 fat cream cheese; 40 g Parmigiano-Reggiano cheese, grated; 50 g cheddar powder; 120 g buffalo sauce; 60 g honey; 300 ml milk; salt, to taste; black pepper, to taste; Ranch dressing, for garnish; Fresh chives, chopped, for garnish; Shredded cheddar cheese, for garnish

1

In the pot of a slow cooker, combine the diced chicken thighs, 80g buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and water.

2

Stir the ingredients to combine.

3

Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.

4

While the chicken cooks, prepare the pasta by cooking it for half the time indicated on the package directions. Drain and set aside.

5

Once the chicken is cooked, add the undercooked pasta to the slow cooker.

6

Add the blended cottage cheese, cream cheese, Parmigiano-Reggiano, cheddar powder, 120g buffalo sauce, honey, milk, salt, and pepper to the pot.

7

Stir everything together until the sauce is creamy and all ingredients are fully combined.

8

Cover the slow cooker again and cook for an additional 15-20 minutes to allow the pasta to finish cooking and absorb the flavors of the sauce.

9

Serve immediately or portion into 10 meal prep containers. Garnish with a drizzle of ranch dressing, shredded cheddar cheese, and chopped chives, if desired.

Buffalo Chicken Mac and Cheese

Ingredients

20 Ingredients

Instructions

Keep Cooking