Butter Chicken (or Tofu) Mac and Cheese

Ingredients

• 2 lb chicken breast (can substitute with tofu for a high-fiber, budget-friendly option)
• 1 lb elbow macaroni (dry weight)
• 24 oz butter chicken sauce (jarred or homemade base)
• 1 cup greek yogurt (plain, non-fat; added at the end for creaminess and protein)
• 2 cup shredded cheese (low fat or sharp cheddar recommended)
• 2 cup broccoli florets (optional, for added volume and fiber)
• 1.5 cup water (or chicken broth for cooking the pasta in the slow cooker)

Steps

1. 1

   Prepare your protein by cutting the chicken breast (or tofu) into bite-sized cubes.

2. 2

   Add the cubed protein, butter chicken sauce, and water (or broth) to the slow cooker.

3. 3

   Cover and cook on low for 4-6 hours or on high for 2-3 hours until the protein is fully cooked and tender.

4. 4

   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.

5. 5

   If using broccoli or peas for extra volume and fiber, add them now.

6. 6

   Cook for an additional 30-60 minutes until the pasta is tender and has absorbed most of the liquid.

7. 7

   Stir in the greek yogurt and shredded cheese. Mix thoroughly until the cheese is melted and the sauce is creamy and emulsified.

8. 8

   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 per serving

• meal prep
• high protein
• slow cooker
• mac and cheese
• butter chicken
• dinner
• healthy