Broccoli Cheddar Soup Mac-n-Cheese with Chicken
Ingredients:
3lbs boneless, skinless chicken breasts
2 yellow onions, diced
2 Tbsp garlic, minced
2 Tbsp Worcestershire sauce
4 tsp Dijon mustard
1 Tbsp onion powder
1 Tbso garlic powder
1 Tbsp salt
2 tsp black pepper
2 tsp smoked paprika
4 cups Broccoli florets
High Protein Cheddar Sauce:
3⅓ cups low-fat cottage cheese
2 cups extra sharp cheddar cheese, shredded
¼ cup cheddar powder
1 Tbsp nutritional yeast
2¾ cups low-fat Fairlife milk, or your milk of choice
Salt and pepper, to taste
⅓ cup lemon juice
1 tsp baking soda
1 1/2lbs shell pasta, or your pasta of choice
Instructions:
Dice the yellow onions and mince the garlic, then place them in the slow cooker along with the chicken breasts, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, black pepper, and smoked paprika. Stir to coat evenly.
Cover and cook on high for 3–4 hours or low for 4–5 hours until tender.
While the chicken cooks, bring a pot of salted water to a boil and blanch the broccoli florets for one minute. Transfer to an ice bath, then drain and chop into bite-sized pieces. Spread the mixture on a baking sheet, drizzle with olive oil, and bake at 450°F for 20 minutes, stirring halfway through the cooking time. Broil for 5–10 minutes until browned.
For the cheese sauce, combine baking soda with lemon juice to create sodium citrate (an emulsifier that keeps cheese sauces extra smooth). Shred the cheddar and place it in a blender with the sodium citrate, cottage cheese, cheddar powder, nutritional yeast, milk, and a pinch of salt and pepper until smooth.
Cook the pasta halfway according to package instructions, drain, and set aside. Shred the chicken in the slow cooker. Add the roasted broccoli, pasta, and cheese sauce to the slow cooker. Stir, then cover and cook on high for 15–30 minutes, or until the sauce has thickened and the pasta is fully cooked.
Cool completely before sealing leftovers in airtight, freezer-safe containers.
