Buffalo Chicken & Bacon Mac N’ Cheese

Slow-cooker buffalo chicken mac with roasted peppers and onions, blended cottage-cheese cheddar sauce, and crispy bacon topping. High-protein comfort food for a crowd.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Dice the chicken breast and add to the slow cooker with buffalo sauce, Worcestershire, chicken bouillon, salt, pepper, and garlic powder. Stir in roasted vegetables. Slow cook on high for 2–3 hours or low for 4–5 hours. Once done, shred chicken.

Step 3

Boil a pot of salted water and cook the pasta for 50% of the time listed on the box.

Step 4

Prepare the buffalo cheese sauce by grating cheddar cheese and Parmigiano Reggiano and place in a blender with 2% cottage cheese, 1/3-fat cream cheese, buffalo sauce, milk, and honey. Add salt and pepper and blend until smooth.

Step 5

Add the half-cooked pasta to the slow cooker, pour over the buffalo cheese sauce, and stir. Cover on low for an additional 20–30 minutes until pasta is tender and sauce thickens.

Step 6

Meanwhile, bake the 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, if desired). Divide into 11 servings.