Queso Chicken Mac n’ Cheese

1: Cook the pasta according to package instructions for half the time, then set aside.

2: In a slow cooker, combine chicken breast, red enchilada sauce, green chiles, fire roasted tomatoes, garlic purée, onion powder, salt, black pepper, and cayenne. Add diced roasted bell peppers and onion.

3: Cover and cook on high for 15-20 minutes.

4: In a bowl, blend together cottage cheese, cream cheese, extra sharp cheddar cheese, cheddar powder, red enchilada sauce, and milk until smooth. Season with salt and pepper.

5: Mix the cooked pasta into the chicken mixture in the slow cooker, then pour the queso sauce over the top.

6: Stir everything together until well combined.

7: Allocate the mixture into 10 equal-sized containers and store in the freezer.

8: To reheat, microwave for about 4 minutes, adding 2-3 tablespoons of milk for a creamier sauce.