Butter Chicken (or Tofu) Mac and Cheese
Liam Layton cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A high-protein, slow-cooker meal prep dish that combines the creamy, spiced flavors of butter chicken with the comfort of macaroni and cheese. This version is designed for high volume and easy storage.
- Time
- 4 hours 15 minutes
- Equipment
- Slow cooker
- Good for
- Lunch or dinner
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Prepare your protein by cutting the chicken breast (or tofu) into bite-sized cubes.
Add the cubed protein, butter chicken sauce, and water (or broth) to the slow cooker.
Cover and cook on low for 4-6 hours or on high for 2-3 hours until the protein is fully cooked and tender.
Add the dry elbow macaroni directly into the slow cooker. If the mixture looks too dry, add a splash more water to ensure the pasta is mostly submerged.
If using broccoli or peas for extra volume and fiber, add them now.
Cook for an additional 30-60 minutes until the pasta is tender and has absorbed most of the liquid.
Stir in the greek yogurt and shredded cheese. Mix thoroughly until the cheese is melted and the sauce is creamy and emulsified.
Portion the mac and cheese into 10 meal prep containers. These can be stored in the refrigerator for up to 4 days or frozen for several weeks.
Notes
The creator notes that tofu is a great budget-friendly and high-fiber alternative to chicken breast. Adding vegetables like broccoli or peas is recommended for those looking to increase meal volume without significantly increasing calories. The recipe is credited to Stealth Health Life for the original macro-friendly concept.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 461
- Protein
- 43 g
- Carbs
- 41 g
- Fat
- 13 g
- Fiber
- 3 g
Where the calories come from
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