Buffalo Chicken Mac

Ingredients

• Chicken Breast — 2 lb boneless skinless ($10.00)
• Garlic Powder — 2 tsp ($0.12)
• Onion Powder — 2 tsp ($0.12)
• Paprika — 2 tsp ($0.13)
• Kosher Salt — 2 tsp ($0.03)
• Black Pepper — 1 tsp ground ($0.07)
• Red Pepper Flakes — 1/2 tsp ($0.03)
• Olive Oil — 1 Tbsp searing ($0.15)
• Macaroni — 16 oz dry elbow ($1.50)
• Yellow Onion — 1 large diced ($0.60)
• Carrots — 3 large peeled and diced ($0.60)
• Tomato Paste — 2 Tbsp flavor base ($0.20)
• Cottage Cheese — 24 oz low-fat ($4.00)
• Hot Sauce — 3/4 cup buffalo, reduce for less spice ($1.50)
• Cheddar Cheese — 3/4 cup reduced-fat shredded ($1.00)

Instructions

1. 1Season and Cook Chicken — Toss chicken in spice blend. Heat oil in large skillet medium heat. Cook until 165°F internal temp. Remove, rest, and shred or dice.
2. 2Boil Pasta and Sauté Veg — Boil pasta until al dente, drain and set aside. In same skillet sauté onions and carrots until completely soft, 8–10 minutes. Stir in tomato paste last minute.
3. 3Blend the Sauce — Transfer softened veggies to blender. Add cottage cheese and buffalo sauce. Blend on high until completely smooth and creamy.
4. 4Assemble and Pack — Combine pasta, shredded chicken, and blended buffalo sauce. Toss well to coat. Divide into 6 containers. Sprinkle cheddar cheese over top while still warm.