Queso Chicken Mac n’ Cheese
Get ready to indulge in a mouthwatering twist on a classic favorite with our Queso Chicken Mac n' Cheese! This hearty dish features tender chicken, al dente pasta, and a lusciously creamy queso sauce that will have you coming back for seconds. It's the ultimate meal prep solution for anyone looking to fuel their day with a tasty and protein-rich feast!
Prep
15
min
Cook
180
min
Serves
10
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 100 g 1/3 fat cream cheese
- 800 g 2% cottage cheese
- 30 g cheddar powder
- 32 oz (907 g) chicken breast
- Optional: chopped cilantro
- 150 g extra sharp cheddar cheese
- 14 oz (397 g) fire roasted tomatoes
- 2 tablespoons (30 ml) garlic purée
- 80 g green chiles
- 150 g milk
- 672 g pasta
- 120 g red enchilada sauce
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cayenne (to taste)
- onion (to taste)
- onion powder (to taste)
- orange bell peppers (to taste)
- red bell peppers (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Dice the onions and bell peppers, then roast them in the oven.
- 2
In a slow cooker, combine diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and the seasoning blend.
- 3
Add the roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- 4
Once the chicken is cooked, mix in the half-cooked pasta.
- 5
Prepare the blended queso sauce by combining cottage cheese, cream cheese, cheddar cheese, cheddar powder, red enchilada sauce, and milk in a blender.
- 6
Pour the queso sauce over the pasta and chicken mixture, and stir until well combined.
- 7
Cover and let it cook for an additional 15-20 minutes to thicken the sauce.
- 8
Serve or divide into 10 equal containers and freeze for later use.
💡 Pro Tips
- ✓Roast your diced onions and bell peppers at 425°F for 12-15 minutes until edges caramelize, as the Maillard reaction creates deeper flavors that won't develop in the slow cooker's moist environment.technique425°F for 12-15 minutes
- ✓Cook your pasta to only 70% doneness (about 2 minutes less than package directions) before adding to the slow cooker, since it will absorb liquid and continue cooking for the final 15-20 minutes.timing70% doneness
- ✓Blend your queso sauce for 60-90 seconds until completely smooth because cottage cheese curds won't break down during the brief final cooking time, leaving a grainy texture.technique60-90 seconds
- ✓Use 2% cottage cheese rather than full-fat because its lower fat content (4g vs 9g per serving) prevents the sauce from breaking when combined with the additional cheddar and cream cheese.ingredient4g vs 9g fat per serving
- ✓Let the final mixture rest uncovered for 5 minutes after the 15-20 minute thickening phase to allow steam to escape and sauce to reach optimal nappe consistency.timing5 minutes uncovered
Share this recipe
Prep
15
min
Cook
180
min
Serves
10
people
Level
intermediate
Share this recipe
Queso Chicken Mac n’ Cheese
Get ready to indulge in a mouthwatering twist on a classic favorite with our Queso Chicken Mac n' Cheese! This hearty dish features tender chicken, al dente pasta, and a lusciously creamy queso sauce that will have you coming back for seconds. It's the ultimate meal prep solution for anyone looking to fuel their day with a tasty and protein-rich feast!
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 100 g 1/3 fat cream cheese
- 800 g 2% cottage cheese
- 30 g cheddar powder
- 32 oz (907 g) chicken breast
- Optional: chopped cilantro
- 150 g extra sharp cheddar cheese
- 14 oz (397 g) fire roasted tomatoes
- 2 tablespoons (30 ml) garlic purée
- 80 g green chiles
- 150 g milk
- 672 g pasta
- 120 g red enchilada sauce
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cayenne (to taste)
- onion (to taste)
- onion powder (to taste)
- orange bell peppers (to taste)
- red bell peppers (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Dice the onions and bell peppers, then roast them in the oven.
- 2
In a slow cooker, combine diced chicken, red enchilada sauce, green chiles, garlic purée, fire roasted tomatoes, and the seasoning blend.
- 3
Add the roasted vegetables to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- 4
Once the chicken is cooked, mix in the half-cooked pasta.
- 5
Prepare the blended queso sauce by combining cottage cheese, cream cheese, cheddar cheese, cheddar powder, red enchilada sauce, and milk in a blender.
- 6
Pour the queso sauce over the pasta and chicken mixture, and stir until well combined.
- 7
Cover and let it cook for an additional 15-20 minutes to thicken the sauce.
- 8
Serve or divide into 10 equal containers and freeze for later use.
💡 Pro Tips
- ✓Roast your diced onions and bell peppers at 425°F for 12-15 minutes until edges caramelize, as the Maillard reaction creates deeper flavors that won't develop in the slow cooker's moist environment.technique425°F for 12-15 minutes
- ✓Cook your pasta to only 70% doneness (about 2 minutes less than package directions) before adding to the slow cooker, since it will absorb liquid and continue cooking for the final 15-20 minutes.timing70% doneness
- ✓Blend your queso sauce for 60-90 seconds until completely smooth because cottage cheese curds won't break down during the brief final cooking time, leaving a grainy texture.technique60-90 seconds
- ✓Use 2% cottage cheese rather than full-fat because its lower fat content (4g vs 9g per serving) prevents the sauce from breaking when combined with the additional cheddar and cream cheese.ingredient4g vs 9g fat per serving
- ✓Let the final mixture rest uncovered for 5 minutes after the 15-20 minute thickening phase to allow steam to escape and sauce to reach optimal nappe consistency.timing5 minutes uncovered