Big Boy Mac and Cheese

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Ingredients

• 1 medium red bell pepper (150 g)
• 1 small yellow onion (125 g)
• 3 cloves of garlic (15 g)
• 1-2 carrots (150 g)
• 1 lb (454 g) Frozen cauliflower
• 2 tbsp (30 g) oil
• 1 tsp (6 g) salt
• 1 tsp (3 g) black pepper
• 1 tsp (3 g) paprika
• 1 tsp (3 g) onion powder
• 1 lb (454 g) macaroni
• 2 lb (908 g) boneless skinless chicken thighs
• 1 1/2 cups (360 g) pasta water
• 8 oz (227 g) cheddar cheese
• 1 1/2 cups (360 g) 2% milk
• 1 lb (454 g) 4% cottage cheese

Instructions

1. Preheat oven to 425°F (218°C).
2. Cut red bell pepper, yellow onion, garlic, and carrots into large dice.
3. Toss vegetables with oil, salt, pepper, paprika, and onion powder. Roast for 25-30 minutes.
4. Cook macaroni according to package instructions. Reserve 1 1/2 cups of pasta water.
5. Season chicken thighs with oil, paprika, onion powder, garlic powder, salt, and pepper. Roast for 15-20 minutes.
6. Blend roasted vegetables, cheddar cheese, milk, pasta water, and cottage cheese until smooth.
7. Mix cheese sauce with cooked macaroni over medium heat until thickened.
8. Cut chicken into small pieces and add to the mac and cheese.
9. Adjust seasoning with salt and pepper, add parsley for garnish.
10. Divide into meal prep containers. Each serving is 1,800 calories and 73g of protein. Refrigerate for up to 5 days.
11. Reheat in the microwave for 2-2.5 minutes, stirring every minute.

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