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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Salt: Sea salt
• Instead of Garlic Powder: Fresh garlic
• Instead of Buffalo Wing Sauce: Hot sauce mixed with melted butter
• Instead of Bell Peppers: any color bell peppers
• Instead of Onion: yellow onion
• Instead of Elbow Macaroni: corkscrew pasta
• Instead of Low‑Fat Cream Cheese: Neufchatel cheese
• Instead of Shredded Low‑Fat Cheddar Cheese: Reduced‑fat cheddar
• Instead of Shredded Low‑Fat Mozzarella Cheese: Part‑skim mozzarella
• Instead of Greek Yogurt: Low‑fat sour cream
• Instead of Unflavored Protein Powder: extra cheese
• Instead of Center‑Cut Bacon: Turkey bacon
• Instead of Fresh Chives: Green onions

Equipment Needed

• Slow Cooker
• Oven
• Baking Sheet
• Aluminum Foil
• Tongs
• Large Pot
• Colander
• Blender
• Mixing Bowl
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Roasting the bell peppers and onion to develop sweet, caramelized flavor
• Cooking the chicken to a safe internal temperature while keeping it juicy
• Blending the cheese sauce until completely smooth to avoid grainy texture
• Ensuring the bacon becomes crispy for crunch contrast
• Combining pasta with sauce without overcooking the pasta

Chef Tips from the Video

• Use low‑sodium buffalo sauce to control the salt level.
• Line the bacon sheet with a rack so the fat drips away and the bacon crisps evenly.
• Silicone tongs are ideal for shredding the chicken without breaking the slow‑cooker insert.
• Add a pinch of smoked paprika to the cheese sauce for an extra depth of flavor.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze individual portions in freezer‑safe bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate or freeze promptly.

Make-Ahead Tips

• Portion the finished mac and cheese into freezer‑safe bags; reheat in the microwave for 2‑3 minutes, stirring halfway.
• If reheating on the stovetop, add a splash of milk or broth to loosen the sauce.
• The cheese sauce can be prepared a day ahead and stored refrigerated; give it a quick blend before using.

Frequently Asked Questions