MAIN INGREDIENTS
ROASTED VEGGIES
QUESO SAUCE
Diced/Roasted the bell peppers and onion
Cook the pasta to 50% of the time shown on the box
Blend the queso sauce ingredients: 800g 2% cottage cheese, 100g ⅓ fat cream cheese, 150g extra sharp cheddar cheese, 30g cheddar powder, 120g red enchilada sauce, 150g milk, salt and pepper to taste
Add the chicken, enchilada sauce, green chiles, fire roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne to the slow cooker
Cook on high for 2-3 hours or low for 3-4 hours
Add the cooked pasta and blended queso sauce to the slow cooker, cover and cook for 15-20 minutes
Allocate the mac and cheese to 10 equal sized containers, store in the freezer
To reheat, microwave for ~4 minutes and add 2-3 tablespoons of milk for a creamier sauce