Buffalo Chicken Mac & Cheese

8 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Boneless Skinless Chicken Breast (907g)
• 1 Packet Ranch Seasoning Mix (28g)
• 12 oz Buffalo Sauce (355mL)
• 8 oz Reduced Fat Cream Cheese (298g)
• 16 oz Elbow Pasta, dry (454g)
• 2.5 Cups Fat Free Cottage Cheese (565g)
• 1 Cup Reduced Fat Cheddar Cheese, shredded (112g)
• 1 Cup Skim Milk (240mL)

Instructions

1. Place the chicken, ranch seasoning, buffalo sauce, and cream cheese into a slow cooker.
2. Cook the mixture on high for 3 to 4 hours or on low for 6 to 7 hours.
3. Boil the pasta according to package directions and blend the cottage cheese until it reaches a smooth consistency.
4. Shred the cooked chicken and stir in the blended cottage cheese, shredded cheddar, and skim milk.
5. Incorporate the cooked pasta into the mixture, adding pasta water if necessary to achieve a creamy texture.
6. Divide the mixture into eight portions.