Buffalo Chicken Mac n’ Cheese

1: Dice the boneless skinless chicken thighs.

2: Combine chicken, buffalo sauce, Worcestershire sauce, garlic powder, onion powder, chicken bouillon, and water in the slow cooker.

3: Cook on high for 3-4 hours or low for 6-8 hours.

4: Under-cook the pasta by 50% of the time shown on the package, then add to the slow cooker.

5: Stir in 2% blended cottage cheese, cream cheese, parmigiano reggiano, cheddar powder, additional buffalo sauce, honey, and milk.

6: Season with salt and pepper to taste.

7: If the mixture is too thick, add extra water to ensure the pasta cooks through.

8: Cook for an additional 15-20 minutes.

9: Allocate to 10 equal-sized containers and store in the freezer.

10: Microwave for approximately 4 minutes to reheat.