Buffalo Chicken & Bacon Mac n' Cheese

Per bowl (11): -490 cal -46g protein -54g carbs -13g fat

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C). Dice the 3 orange bell peppers and 2 onions, spread on a baking sheet, and roast for 20-25 minutes until lightly charred.

Step 2

Dice the 900g (32oz) chicken breast and add to the slow cooker with 100g (½/2 cup) buffalo sauce, 30g (2 Tbsp) Worcestershire sauce, 18g (1 Tbsp) chicken bouillon, plus salt, pepper, and garlic powder to taste. Stir in the roasted vegetables to coat well. Cover and cook on high for 2-3 hours or low for 4-5 hours, until chicken is tender.

Step 3

Boil a pot of salted water and cook the 672g (24 oz) of pasta for 50% of the time listed on the box.

Step 4

Prepare the buffalo cheese sauce by grating 100g (1 cup) extra sharp cheddar cheese and 60g (½/ cup) Parmigiano Reggiano. Place grated cheeses in a blender with 800g (3 ½ cups) 2% cottage cheese, 50g (½/ cup) 1/3-fat cream cheese, 120g (½/ cup) buffalo sauce, 300g (1 ½/ cups) 1% milk, 30g (1 ½ Tbsp) honey. Add salt and pepper to taste and blend until smooth.

Step 5

Use tongs to break up the chicken in the slow cooker. Add the half- cooked pasta to the slow cooker, pour over the Buffalo cheese sauce, and stir. Cover and cook on low for an additional 20-30 minutes until pasta is tender and sauce thickens.

Step 6

Meanwhile, bake 18 slices of center-cut bacon on a foil-lined baking sheet at 400°F for 15-20 minutes until crispy. Chop or crumble bacon once done. Stir in crumbled bacon and chopped chives. Divide into 11 servings, cool, and store leftovers in freezer-safe containers.

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