Makes 4 servings · 55 min from scratch · about 25 min with the shortcut
Jalapeño Popper Chicken Mac and Cheese
- Calories
- 490
- Protein
- 44 g
- Carbs
- 60 g
- Fat
- 7 g
Per serving, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Cheese sauce
- 1⅓ cups 1% cottage cheese
- 5 light spreadable cheese wedges
- About ½ cup brine from a jar of pickled jalapeños
- 3 tbsp cheddar cheese powder
- 2 tsp yellow mustard
- Salt, pepper and garlic powder
Chicken Or use the shortcut
- 14 oz boneless, skinless chicken breast, diced
- Salt, pepper, garlic powder and smoked paprika
- Cooking spray
Pasta
- 10 oz elbow macaroni
- Sliced fresh jalapeños and chives (optional)
Directions
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Warm the sauce. Stir the cottage cheese, cheese wedges, cheese powder, mustard, salt, pepper and garlic powder in a microwavable bowl. Add the brine 1 tbsp at a time, tasting as you go. Microwave 30 seconds and stir again.
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Blend the sauce. Pour it into a blender and process for about 1 minute, until smooth.
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Season the chicken. Toss the chicken with salt, pepper, garlic powder and paprika.
Shortcut: skip -
Cook the chicken. Coat a skillet with cooking spray. Cook the chicken over high heat about 4 minutes per side, until it reaches 165°F.
Shortcut: heat instead -
Cook the pasta. Meanwhile, boil the macaroni as the package directs, then drain it.
-
Combine and pack. Toss the pasta, chicken and sauce in a large bowl. Divide between 4 containers and top with jalapeño slices and chives if you like. Cover and refrigerate. Eat within 3 to 4 days.
Skip the cooking
Use ¾ lb Chicken Crumbles instead
They come fully cooked and already seasoned with garlic, sea salt and spice, so step 3 goes away. Thaw them in the fridge overnight. In step 4, heat them in the skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Then toss them with the pasta and sauce.
Per serving: 560 cal · 51 g protein · 60 g carbs · 12 g fat.
Build your boxNutrition per serving is estimated from USDA data and Portside label values.