Queso Chicken Mac N' Cheese

MAIN INGREDIENTS

    ROASTED VEGGIES

    QUESO SAUCE

  1. Diced/Roasted the bell peppers and onion

  2. Cook the pasta to 50% of the time shown on the box

  3. 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

  4. Add the chicken, enchilada sauce, green chiles, fire roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne to the slow cooker

  5. Cook on high for 2-3 hours or low for 3-4 hours

  6. Add the cooked pasta and blended queso sauce to the slow cooker, cover and cook for 15-20 minutes

  7. Allocate the mac and cheese to 10 equal sized containers, store in the freezer

  8. To reheat, microwave for ~4 minutes and add 2-3 tablespoons of milk for a creamier sauce

Course🍽️Main Course

Diets🥜Nut-free...

Category🍝Pasta

CuisineMexican-american

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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