Queso Chicken Mac N' Cheese
Slow cooked shredded chicken in a creamy blended queso sauce, tossed with pasta and roasted bell peppers.
Ingredients
- 900g (32oz) chicken breast
- 120g (½ cup) red enchilada sauce
- 80g (3 Tbsp) green chiles
- 400g tin of tomatoes
- 2 Tbsp garlic purée
- 2 tsp onion powder
- 1 Tbsp salt
- 1 tsp black pepper
- ½ tsp cayenne
- 672g (24oz) pasta
- 800g (3⅓ cups) 2% cottage cheese
- 100g (½ cup) 1/3-fat cream cheese
- 150g (1½ cups) extra sharp cheddar cheese
- 30g (¼ cup) cheddar powder
- 120g (½ cup) red enchilada sauce
- 150g (⅔ cup) 1% milk
- 2 orange capsicums
- 2 red capsicums
- 1 onion
- Chopped cilantro, to garnish
Original recipe: https://www.youtube.com/watch?v=2Ih1bDnSjQo
Method
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Preheat oven to 400°F (200°C). Dice bell peppers and the onion, spread on a baking sheet, and roast for 20–25 minutes until softened and lightly browned.
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Meanwhile, dice the chicken breast and add to the slow cooker with red enchilada sauce, green chiles, fire-roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne. Stir to coat. Add roasted vegetables. Cover and cook on high for 2–3 hours or low for 3–4 hours until tender.
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Bring a pot of salted water to a boil, add pasta, cook halfway, then drain and set aside.
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For the queso sauce, shred the cheddar cheese and blend with 2% cottage cheese, 1/3 fat cream cheese, cheddar powder, red enchilada sauce, and milk until smooth.
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When the chicken is done, shred in the slow cooker. Add the half-cooked pasta and the queso sauce, stirring to coat. Cover and cook on low for 15–20 minutes until sauce thickens and pasta is tender. Divide into 10 servings, garnish with cilantro. Enjoy, and freeze leftovers.