Broccoli Mac and Cheese
Broccoli Cheddar Soup Mac 'n' Cheese is a delightful fusion of two beloved comfort foods: the creamy richness of broccoli cheddar soup and the hearty satisfaction of macaroni and cheese. This dish combines tender pasta with a velvety cheese sauce, incorporating fresh broccoli florets to add both flavor and nutrition.
FOOD
Grace Chen
1/26/20252 min read
Per SERVING (makes 12)
INGREDIENTS
Chicken:
1340g (48oz) boneless, skinless chicken thighs
Spices:
2 yellow onions
30g (2 Tbsp) minced garlic
30g (2 Tbsp) Worcestershire sauce
20g (4 tsp) Dijon mustard
1 Tbsp each: onion powder, garlic powder, salt
2 tsp black pepper
2 tsp smoked paprika
Broccoli:
400g (4 cups) Broccoli florets
15g (1 Tbsp) olive oil
High Protein Cheddar Sauce:
800g (3 ⅓ cups) 2% cottage cheese
250g (2 cups) extra sharp cheddar cheese
30g (2 Tbsp) cheddar powder*
10g (2 Tbsp) nutritional yeast
650g (2 ¾ cups) whole milk Salt and pepper, to taste
80g (⅓ cup) lemon juice
5g (1 tsp) baking soda
Pasta:
672g (24 oz) pasta of choice
Dice 2 yellow onions, mince 30g (2 Tbsp) of garlic and place in the slow cooker along with 1340g (48oz) of chicken thighs, 30g (2 Tbsp) Worcestershire sauce, 20g (4 tsp) Dijon mustard, 1 Tbsp onion powder, 1 Tbsp garlic powder, 1 Tbsp salt, 1 tsp black pepper, 1 tsp 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 boil the 400g (4 cups) Broccoli florets for one minute. Immediately drain and transfer the broccoli to an ice bath for about one minute, then drain and chop into bite-sized pieces. Spread broccoli on a baking sheet, drizzle with 15g (1 Tbsp) olive oil, and bake at 450°F (230°C) for 20 minutes, mixing halfway. Broil for 5–10 minutes until browned.
For the cheese sauce, combine 5g (1 tsp) baking soda with 80g (⅓ cup) lemon juice to create sodium citrate* (an emulsifier which keeps cheese sauces extra smooth). Shred the 250g (2 cups) of extra sharp cheddar and place in a blender with the sodium citrate, 800g (3 ⅓ cups) 2% cottage cheese, 30g (2 Tbsp) cheddar powder, 10g (2 Tbsp) nutritional yeast, 650g (2 ¾ cups) whole milk, and a pinch of salt and pepper until smooth. *If you’d rather skip this step, replace half the extra sharp cheddar with American cheese for a similar effect.
Shred the chicken in the slow cooker. Cook the 672g (24 oz) pasta halfway according to package instructions, then drain.
Add the roasted broccoli, pasta, and cheese sauce to the slow cooker. Stir, then cover and cook on high for 15–30 minutes until the sauce thickens and the pasta is fully cooked.
Divide into 12 servings and enjoy. Cool completely before sealing leftovers in airtight, freezer-safe containers.
Instructions