Macro-Friendly, High Protein Buffalo Chicken & Bacon Mac n’ Cheese

Ingredients

• 2 kg Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
• 2 tsp Salt (kosher salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (or 2 cloves minced)
• 1 cup Buffalo Wing Sauce (low‑sodium)
• 2 Bell Peppers (large; one red, one green; seeded and sliced)
• 1 large Onion (quartered)
• 500 g Elbow Macaroni (whole‑wheat optional)
• 8 oz Low‑Fat Cream Cheese (softened)
• 1 cup Shredded Low‑Fat Cheddar Cheese (grated)
• 1 cup Shredded Low‑Fat Mozzarella Cheese (grated)
• 0.5 cup Greek Yogurt (plain, nonfat)
• 2 tbsp Unflavored Protein Powder (whey or plant‑based)
• 8 slices Center‑Cut Bacon (trimmed)
• 2 tbsp Fresh Chives (chopped)

Instructions

1. Roast bell peppers and onion

   Preheat oven to 425°F. Toss sliced bell peppers and quartered onion with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring halfway through.

   Time: PT20M

   Temperature: 425°F

2. Season and add chicken to slow cooker

   While the vegetables roast, cube the chicken breast into 1‑inch pieces, season with salt, pepper, and garlic powder. Transfer chicken to the slow cooker, add the roasted vegetables, and pour in the buffalo wing sauce. Stir to combine.

   Time: PT10M

3. Slow cook chicken mixture

   Cover the slow cooker and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165°F and is tender.

   Time: PT4H

4. Cook pasta al dente

   Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 6‑7 minutes, about half the package time, so the pasta stays firm. Drain and set aside.

   Time: PT10M

   Temperature: boiling

5. Make high‑protein buffalo cheese sauce

   In a blender, combine low‑fat cream cheese, shredded cheddar, shredded mozzarella, Greek yogurt, protein powder, and an additional ¼ cup buffalo sauce. Blend until completely smooth.

   Time: PT5M

6. Mix pasta, chicken, and cheese sauce

   When the chicken is done, use tongs to shred the pieces. Return the chicken to the slow cooker, add the half‑cooked pasta, and pour the blended cheese sauce over everything. Stir gently, cover, and cook on high for 30 minutes until the sauce thickens and coats the pasta.

   Time: PT30M

7. Crisp bacon

   Line a baking sheet with foil and lay the bacon slices in a single layer. Bake in the preheated 400°F oven for 25 minutes, or until crisp. Remove, let cool, then crumble.

   Time: PT25M

   Temperature: 400°F

8. Add chives and bacon, serve

   Sprinkle chopped chives and crumbled bacon over the mac and cheese, give a quick stir, and portion into containers. Allow to cool slightly before sealing for freezer storage.

   Time: PT5M

Nutrition Facts

Calories

570

Protein

53 g

Carbohydrates

38 g

Fat

17 g

Fiber

2 g