Broccoli Cheddar Soup Mac n’ Cheese

12 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1350g (48oz) boneless skinless chicken thighs
• 30g (2 Tbsp) garlic paste
• 30g (2 Tbsp) Worcestershire sauce
• 20g (4 tsp) Dijon mustard
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp salt
• 2 tsp black pepper
• 2 tsp smoked paprika
• 2 diced yellow onions
• 680g (24oz) frozen broccoli
• 15g (1 Tbsp) olive oil
• Salt to taste
• 672g pasta, cooked to 50%
• 800g 2% cottage cheese
• 125g extra sharp cheddar cheese
• 125g American cheese
• 10g nutritional yeast
• 650ml whole milk
• Salt & pepper to taste
• Salt & pepper to taste

Instructions

1. Combine the chicken thighs, garlic paste, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, black pepper, and smoked paprika in a slow cooker.
2. Add the diced yellow onions to the slow cooker.
3. Cook on high for 3-4 hours or on low for 4-5 hours.
4. Prepare the broccoli by either microwaving in a steam bag for 7-8 minutes, baking at 450°F for approximately 20 minutes, or mixing with olive oil and baking/broiling until browned.
5. Cook the pasta for half the time recommended on the package instructions.
6. Prepare the cheese sauce by blending the cottage cheese, extra sharp cheddar, American cheese, nutritional yeast, and whole milk until smooth, seasoning with salt and pepper.
7. Combine the cooked chicken, broccoli, pasta, and blended cheese sauce.