ROCCOLI CHEDDAR MAC 🥦🧀 (Makes 8 Servings: Each Serving is ~2 Cups or ⅛ of the Crockpot)

Macros (Per Serving): -483 Calories -11g Fat -45g Carbs -51g Protein

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Ingredients: -2 lbs Boneless Skinless Chicken Breast (900g raw) -1 Box Barilla Protein+ Elbows Pasta (410g dry) -4 Cups Frozen Broccoli (480g) -1 Small Yellow Onion (150g) -4 tsp Minced Garlic (20g) -1 Tbsp Dijon Mustard (15g) -1 Tbsp Worcestershire Sauce (15mL) -1 Cup Chicken Broth (240mL) -1 tsp Salt -1 tsp Black Pepper -1 tsp Garlic Powder -1 tsp Onion Powder -1 Cup Reduced-Fat Cheddar Cheese, Shredded (113g) Cheddar Sauce: -2 Cups 0% Cottage Cheese (450g) -1 Cup Reduced-Fat Cheddar Cheese, Shredded (113g) -1 Cup 2% Milk (240mL) -½ tsp Salt -½ tsp Black Pepper

Instructions: 1.) Add chicken, onion, garlic, Dijon, Worcestershire, broth, and seasonings to crockpot. Stir and cook high 3–4 hrs or low 5–6 hrs. 2.) Near the end, cook pasta; drain. Shred chicken, then stir in broccoli and cook 10–15 mins. 3.) Blend cottage cheese, 1 cup cheddar, milk, salt, and pepper until smooth. 4.) Add pasta, sauce, and remaining cheese to crockpot. Mix until melted. 5.) Let thicken 5–10 mins, divide into 8 servings. Store 4–5 days (freeze longer); reheat with a splash of milk.