Buffalo Chicken Mac & Cheese

• porsjoner: Makes 8 Servings: Each S

Ingredienser

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 ½ Cups Fat Free Cottage Cheese (565g)

1 Cup Reduced Fat Cheddar Cheese, shredded (112g)

1 Cup Skim Milk (240mL)

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Add the chicken, ranch seasoning, buffalo sauce, and cream cheese to a crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.

2.) Cook the pasta and blend the cottage cheese until smooth.

3.) Shred the chicken, then stir in the cottage cheese, cheddar, and skim milk.

4.) Add the pasta and mix until creamy, adding pasta water if needed.

5.) Divide into 8 servings. Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk if needed.

Enjoy!