Broccoli Cheddar Soup Mac and Cheese

59 mins
Serves 12
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Directions

  1. 1Add boneless, skinless chicken thighs to a slow cooker along with minced garlic, Worcestershire sauce, Dijon mustard, and a seasoning blend.
  2. 2Add boneless, skinless chicken thighs to a slow cooker along with minced garlic, Worcestershire sauce, Dijon mustard, and a seasoning blend.
  3. 3Add boneless, skinless chicken thighs to a slow cooker along with minced garlic, Worcestershire sauce, Dijon mustard, and a seasoning blend.
  4. 4Let it cook on high for 3-4 hours or low for 4-5 hours.
  5. 5Let it cook on high for 3-4 hours or low for 4-5 hours.
  6. 6Let it cook on high for 3-4 hours or low for 4-5 hours.
  7. 7Toss two frozen bags of broccoli on a sheet pan with olive oil and salt.
  8. 8Toss two frozen bags of broccoli on a sheet pan with olive oil and salt.
  9. 9Toss two frozen bags of broccoli on a sheet pan with olive oil and salt.
  10. 10Roast in the oven until browned.
  11. 11Roast in the oven until browned.
  12. 12Roast in the oven until browned.
  13. 13Shred the cooked chicken using tongs.
  14. 14Shred the cooked chicken using tongs.
  15. 15Shred the cooked chicken using tongs.
  16. 16Pour in some half-cooked pasta.
  17. 17Pour in some half-cooked pasta.
  18. 18Pour in some half-cooked pasta.
  19. 19Pour over the high-protein cheese sauce.
  20. 20Pour over the high-protein cheese sauce.
  21. 21Pour over the high-protein cheese sauce.
  22. 22Add in the roasted broccoli.
  23. 23Add in the roasted broccoli.
  24. 24Add in the roasted broccoli.
  25. 25Cover and cook on high for 15-20 minutes to finish cooking the pasta.
  26. 26Cover and cook on high for 15-20 minutes to finish cooking the pasta.
  27. 27Cover and cook on high for 15-20 minutes to finish cooking the pasta.

Ingredients

  • 1350 g boneless skinless chicken thighs
  • 1350 g boneless skinless chicken thighs
  • 1350 g boneless skinless chicken thighs
  • 30 g garlic paste
  • 30 g garlic paste
  • 30 g garlic paste
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 30 g Worcestershire sauce
  • 20 g Dijon mustard
  • 20 g Dijon mustard
  • 20 g Dijon mustard
  • 1 Tbsp onion powder
  • 1 Tbsp onion powder
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp garlic powder
  • 1 Tbsp garlic powder
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 1 Tbsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 diced yellow onions
  • 2 diced yellow onions
  • 2 diced yellow onions
  • 680 g frozen broccoli
  • 680 g frozen broccoli
  • 680 g frozen broccoli
  • 15 g olive oil
  • 15 g olive oil
  • 15 g olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 672 g pasta
  • 672 g pasta
  • 672 g pasta
  • 800 g cottage cheese
  • 800 g cottage cheese
  • 800 g cottage cheese
  • 125 g extra sharp cheddar cheese
  • 125 g extra sharp cheddar cheese
  • 125 g extra sharp cheddar cheese
  • 125 g American cheese
  • 125 g American cheese
  • 125 g American cheese
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 650 ml whole milk
  • 650 ml whole milk
  • 650 ml whole milk
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

slow cookersheet pantongs