# Broccoli Cheddar Soup Mac and Cheese

A high-protein broccoli cheddar soup mac and cheese recipe that makes 12 servings and can be stored frozen for months.

- Servings: 12 servings
- Total time: 59 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- slow cooker
- sheet pan
- tongs

## Source

- Original video: https://www.tiktok.com/t/ZT23d6pCx/
- Recipe page: https://www.cliprecipe.com/recipe/27d227d2-d96c-4bca-8d6a-6f260c3a7d7c
- Extracted: 2025-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt