Buffalo Chicken Mac Bowl

• 130 g 2% cottage cheese (4.6 oz)
• 40 g Nonfat milk (2⅔ tbsp)
• 25 g Buffalo sauce (0.9 oz)
• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.5 g Salt (¼ tsp)
• 70 g dry Elbow macaroni (2.5 oz dry)
• 180 g raw Chicken breast (6.3 oz raw)
• 1 g Garlic powder (⅓ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 5 g Olive oil (1 tsp)
• 28 g Cheddar, grated (1.0 oz)

You'll need: Blender, Large saucepan, Colander, Frying pan, Spatula, Cutting board and knife.

Method

1. Blend the buffalo cheese sauce

   Blend the cottage cheese, milk and Buffalo sauce for 45–60 seconds, scraping down once, until completely smooth and pourable.

   Blend until it's silky. Any cottage cheese specks left will show up in the finished mac.

2. Boil the macaroni

   Bring the water to a boil with most of the salt. Add the macaroni and cook for the time on the package, until tender with a slight bite. Drain.

   Taste a piece a minute early. It keeps cooking in the hot sauce, so a little firm is right.

3. Sear the chicken

   While the pasta cooks, cut the chicken into 2 cm (¾ inch) cubes and toss with the garlic powder, pepper and the last pinch of salt. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the oil in the pan over medium-high heat and cook the chicken for 6–8 minutes, turning, until golden and 74°C (165°F) inside.

   Cut one of the biggest cubes open. No pink and clear juices mean it's done.

4. Melt the cheddar and toss

   Turn the heat to low and pour the blended sauce into the pan. Stir in the cheddar for 1–2 minutes, until melted and hot. Fold in the macaroni and chicken until every piece is coated.

   Keep it below a simmer. Boiling splits the cottage cheese and makes the sauce grainy.

Swaps

• Chicken breast → Turkey breastLeaner and just as quick. Cook it to 74°C (165°F).
• Elbow macaroni → Whole-wheat pastaMore fiber and a nuttier taste.