Directions
- 1Roast bell peppers and onions at 400 degrees for 20-25 minutes.
- 2Add diced chicken breast, salt, pepper, garlic, buffalo sauce, and Worcestershire sauce to the slow cooker.
- 3Toss in the roasted veggies and cook on high for 2-3 hours or low for 3-4 hours.
- 4Break the chicken apart using tongs.
- 5Pour in the half-cooked pasta.
- 6Pour the blended buffalo cheese sauce over the pasta and chicken mixture.
- 7Blend together 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, and 30g honey until completely smooth.
- 8Cover and cook for another 20-30 minutes.
- 9Add bacon to a foil-lined baking sheet and bake at 400 degrees for 20-30 minutes.
- 10Add chopped chives and crumbled bacon to the mac and cheese. Mix well.
Ingredients
- 32 oz diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g Chicken bouillon
- 0 salt
- 0 pepper
- 0 garlic
- 3 orange bell peppers
- 2 onions
- 672 g pasta
- 800 g 2% cottage cheese
- 50 g 1/3 fat cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- 0 salt
- 0 pepper
- 18 slices centercut bacon
- 0 chopped chives
Equipment
slow cookerbaking sheetfoilblender
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