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Cook the pasta to 50% of the time shown on the box.
Make the blended buffalo cheese sauce by blending the cottage cheese, ⅓ fat cream cheese, extra sharp cheddar cheese, parmigiano reggiano, 120g buffalo sauce, 300ml milk, and 30g honey for 2-3 minutes until completely smooth.
Cook the 18 slices of centercut bacon at 400 degrees for 20-30 minutes.
In a slow cooker, combine the 32oz diced chicken breast, 100g buffalo sauce, 30g Worcestershire sauce, 18g chicken bouillon, and salt/pepper/garlic to taste.
Cook on high for 2-3 hours or low for 3-4 hours.
Once the chicken is cooked, add the 3 orange bell peppers and 2 onions and cook for an additional 30 minutes.
Finally, add the cooked pasta and blended buffalo cheese sauce to the slow cooker and stir to combine.
Serve the buffalo chicken and bacon mac n' cheese, garnished with the cooked bacon slices.