Broccoli Cheddar Sauce

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1 ½ cups 4% milkfat cottage cheese (can sub lactose-free, dairy-free ricotta, or 1 cup plant milk)

1 tablespoon olive oil

3 cups finely chopped broccoli (about 1 head)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon chili powder

1 cup shredded cheddar cheese (can sub dairy-free cheese)

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for the mac and cheese

10 ounces Cooked Elbow Pasta

2 cups High-Protein Broccoli Cheddar Sauce

1 pound Grilled Chicken, diced

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1. Prepare the Elbow Pasta, High Protein Broccoli Cheddar Sauce and Grilled Chicken according to the prep guide.

Broccoli cheddar sauce

1. Add the cottage cheese to a blender or food processor and blend on high speed until completely smooth. Set aside.

2. Heat the oil in a sauce pan over medium heat. When the oil is shimmering, add the finely chopped broccoli and cook, stirring occasionally, until tender and dark green, about 10 minutes.

3. Stir in the garlic powder, onion powder, salt, black pepper, and chili powder. Cook, stirring constantly, for minute.

4. Reduce heat to low, add the cottage cheese and cheddar, and stir to combine. Let cook on low, stirring often, until the cheese has melted.

5. Let cool, then transfer to a sealed container. Refrigerate for up to 4 days. (Note: when reheating, you can add a splash of milk or broth if needed to thin back out).

Reheating

1. Divide the cooked elbows, broccoli cheddar sauce, and diced grilled chicken evenly between 4 bowls or plates.

2. Microwave until warmed, 1 to 2 minutes, and mix well to combine.

3. Alternatively, reheat the broccoli cheddar sauce in a saucepan or pot over medium-low heat with a splash of broth or milk, then stir in the cooked elbows and diced chicken.