Macro-friendly, High Protein Chorizo Queso Mac N’ Cheese

Ingredients

• 2 pieces Red Bell Pepper (seeded and cut into 1‑inch strips)
• 2 pieces Yellow Bell Pepper (seeded and cut into 1‑inch strips)
• 1 large Onion (peeled and sliced)
• 1 pound Lean Ground Beef (90 % lean)
• 0.5 pound Pork Chorizo (casing removed)
• 1.5 pounds Shell Pasta (half‑cooked (boil 4‑5 min then drain))
• 2 cups Sharp Cheddar Cheese (shredded)
• 8 ounces Cream Cheese (softened)
• 2 cups Whole Milk (room temperature)
• 1 handful Cilantro (roughly chopped)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Garlic Powder

Instructions

1. Roast the vegetables

   Preheat the oven to 425°F. Spread the sliced bell peppers and onion on a baking sheet, drizzle with a little oil, and roast for 20 minutes, stirring halfway through, until slightly charred.

   Time: PT20M

   Temperature: 425°F

2. Brown the meat

   While the veg roasts, heat a skillet over medium‑high heat. Add the lean ground beef and pork chorizo, breaking it up with a spoon, and cook until fully browned, about 8‑10 minutes. Drain excess fat.

   Time: PT10M

   Temperature: medium‑high

3. Blend the cheese sauce

   In a blender combine shredded cheddar, softened cream cheese, milk, salt, pepper, and garlic powder. Blend on high until smooth and creamy, about 1‑2 minutes.

   Time: PT5M

4. Combine everything in the slow cooker

   Transfer the browned meat, roasted vegetables, half‑cooked shell pasta, and blended cheese sauce into the slow cooker. Stir to evenly coat the pasta.

   Time: PT5M

5. Cook and finish

   Cover the slow cooker and cook on LOW for 2 hours, or until the pasta is fully tender and the sauce has thickened. About 5 minutes before the end, stir in the chopped cilantro.

   Time: PT2H

   Temperature: low

6. Portion and freeze

   Divide the finished mac and cheese into 10 equal containers. Let cool to room temperature, then seal and freeze for up to 3 months. Reheat in microwave or stovetop before serving.

   Time: PT10M

Nutrition Facts

Calories

600

Protein

45 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g