Queso Chicken Mac n’ Cheese

Serves 10
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Directions

  1. 1Dice two orange bell peppers, two red bell peppers, and one onion. Bake them at 400 degrees Fahrenheit for 20-25 minutes until roasted.
  2. 2Add 32 ounces of diced chicken breast, 120 grams of red enchilada sauce, 80 grams of green chiles, 14 ounces (400 grams) of fire-roasted tomatoes, 2 tablespoons of garlic purée, 2 teaspoons of onion powder, 1 tablespoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of cayenne into the slow cooker.
  3. 3Add the roasted vegetables to the slow cooker and mix all ingredients thoroughly.
  4. 4Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
  5. 5Once the chicken is cooked, add 672 grams of pasta (cooked to 50%, meaning half the time shown on the box).
  6. 6Prepare the blended queso sauce by combining 800g of 2% cottage cheese, 100g of 1/3 fat cream cheese, 150g of extra sharp cheddar cheese, 30g of cheddar powder, 120g of red enchilada sauce, 150g of milk, and salt & pepper to taste. Pour the sauce over the pasta and chicken mixture.
  7. 7Add optional chopped cilantro to the mixture.
  8. 8Stir everything together until well combined.
  9. 9Cover the slow cooker again and cook for an additional 15-20 minutes on high to allow the sauce to thicken and fully absorb.
  10. 10Serve the Queso Chicken Mac n’ Cheese in individual containers for meal prep.

Ingredients

  • 2 orange bell peppers
  • 2 red bell peppers
  • 1 onion
  • 32 oz chicken breast
  • 120 g red enchilada sauce
  • 80 g green chiles
  • 14 oz fire roasted tomatoes
  • 2 tablespoons garlic purée
  • 2 tsp onion powder
  • 1 tablespoon salt
  • 1 tsp black pepper
  • 0.5 tsp cayenne
  • 672 g pasta, cooked to 50%
  • 800 g 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 cookerblendersheet pan

Tips

  • Use extra sharp cheddar cheese for the best flavor.
  • Store meals in the freezer and microwave for 4-5 minutes to reheat.
  • Add 2-3 tablespoons of milk when reheating for a creamier sauce.