MUKBANG | Buffalo Chicken Mac and Cheese (High Protein!)

Preheat your oven to 350 F (or 325 F if using a convection oven).

Add the carrot, celery and onion to a food processor and process until very finely minced. You can also do this by hand. Start bringing a large pot of water to a boil.

Sauté your carrot, celery and onion with 1 tbsp each of butter and olive oil in a wide, deep sauté pan over medium heat until translucent (about 5 minutes). Add garlic and sauté until fragrant (about another minute). While that’s cooking, pull the meat from your rotisserie chicken and set aside.

Using a blender, blend your cottage cheese and whole milk together until smooth, then add to your pan with veg. At this point, you can use an immersion blender to make your milk/veg mixture even smoother (optional).

Turn off the heat and add hot sauce, sharp cheddar (reserve about a cup for topping) and nutritional yeast and stir till melted and combined.

Cook your pasta in liberally salted water (it should taste like the ocean!) till a few minutes under the al dente time listed on the package. Save at least 1 cup of starchy pasta water, then drain and add to your cheese sauce along with your shredded chicken and about a cup of pasta water. Stir to combine.

Grease a 13” baking dish with 1 tsp of butter, then pour in your buffalo chicken mac and cheese. Top with remaining cheddar and bake until bubbly (about 25 minutes), then broil on low until the top is golden brown (about 5 more minutes).

Remove from oven, let sit for around 5 minutes or so before serving and enjoy!

Equipment Needed

Spice Level:

Dietary