Queso Chicken Mac n’ Cheese
Serves 10
Directions
- 1Dice some onions and bell peppers.
- 2Toss the diced onions and bell peppers onto a baking sheet and bake at 400 degrees Fahrenheit for 20-25 minutes.
- 3Add diced chicken breast, red enchilada sauce, green chiles, garlic purée, fire-roasted tomatoes, onion powder, salt, black pepper, and cayenne to the slow cooker.
- 4Add the roasted vegetables to the slow cooker.
- 5Mix all the ingredients in the slow cooker.
- 6Cook on high for 2-3 hours or on low for 3-4 hours.
- 7Once the chicken is cooked, add half-cooked pasta to the slow cooker.
- 8Pour the blended queso sauce over the pasta and chicken. The sauce contains 2% cottage cheese, 1/3 fat cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, milk, salt, and pepper to taste.
- 9Add chopped cilantro (optional) to the slow cooker.
- 10Mix everything thoroughly until it looks combined.
- 11Cover the slow cooker again for another 15-20 minutes to allow the sauce to thicken and fully absorb.
- 12Serve and enjoy.
Ingredients
- 32 oz chicken breast
- 120 g red enchilada sauce
- 80 g green chiles
- 14 oz can of fire roasted tomatoes
- 2 tablespoons garlic purée
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 0.5 tsp cayenne
- 2 orange bell peppers
- 2 red bell peppers
- 1 onion
- 672 g pasta, cooked to 50%
- 800 g 2% cottage cheese
- 100 g 1/3 fat cream cheese
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 120 g red enchilada sauce
- 150 g milk
- salt
- pepper
- chopped cilantro
Equipment
ovenslow cookerbaking sheet
Tips
- Store frozen and reheat in the microwave for 4-5 minutes.
- Add 2-3 tablespoons of milk when reheating for a creamier sauce.
- Use extra sharp cheddar cheese for the best flavor.
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