This mac is built to reheat like it was made tonight.

Why This Mac N Cheese Hits Different

Super easy, freezer-friendly, and it makes a full 10-meal batch for stress-free weeks.

Macros Per Serving (makes 10)

• 600 calories
• 45g protein

Ingredients You’ll Need

Roasted Vegetables

• 2 orange bell peppers
• 2 red bell peppers
• 1 onion
• Bake at 400°F for 20–25 minutes

Meat and Sauce Base (slow cooker)

• 907g (32oz) 93% ground beef
• 227g (8oz) pork chorizo
• 120g (8 Tbsp) red enchilada sauce
• 400g fire-roasted tomatoes (14oz can)
• 30g (2 Tbsp) garlic purée
• 15g (1 Tbsp) chipotle peppers, diced
• 15g (1 Tbsp) adobo sauce
• 45g (3 Tbsp) apple cider vinegar

Spice Blend

• 15g (1 Tbsp) coarse kosher salt
• 15g (1 Tbsp) ground paprika
• 15g (1 Tbsp) ground oregano
• 5g (1 tsp) ground cumin
• 4.5g (1½ tsp) ground black pepper

Cook Time (choose one)

• High: 2–3 hours
• Low: 3–4 hours

Pasta

• 672g (24oz) pasta of choice, cooked to 50%

Blended Queso Sauce

• 800g (3⅓ cups) 2% cottage cheese
• 100g 1/3-fat cream cheese
• 150g extra-sharp cheddar, shredded
• 30g (2 Tbsp) cheddar powder
• 240g (16 Tbsp) red enchilada sauce
• 300ml (1¼ cups) milk
• Salt and pepper to taste

Optional Garnish

• Chopped cilantro

How To Make It

Instructions: Follow along with the video here.

• Preheat the oven to 400°F. Dice the orange peppers, red peppers, and onion. Roast on a sheet pan for 20–25 minutes until tender and lightly browned.
• In the slow cooker, add ground beef, pork chorizo, 120g (8 Tbsp) enchilada sauce, fire-roasted tomatoes, 30g (2 Tbsp) garlic purée, 15g (1 Tbsp) diced chipotles, 15g (1 Tbsp) adobo sauce, 45g (3 Tbsp) apple cider vinegar, and the full spice blend. Stir to coat, then fold in the roasted vegetables.
• Cover and cook on High for 2–3 hours or on Low for 3–4 hours until the meat is tender.
• Boil the pasta for 50% of the package time. Drain.
• Blend the queso until completely smooth: cottage cheese, cream cheese, shredded cheddar, 30g (2 Tbsp) cheddar powder, 240g (16 Tbsp) enchilada sauce, and milk. Season with salt and pepper.
• Add the half-cooked pasta and the blended queso to the slow cooker. Stir to coat.
• Cover and cook for 15–20 minutes to finish the pasta and thicken the sauce.
• Stir, taste, and adjust seasoning. Garnish with chopped cilantro if you like. Portion into 10 containers and let cool before sealing.

Storing And Reheating Tips

Portion into 10 containers. Refrigerate or freeze.

Reheat: microwave 3–4 minutes, stir, then 30–60 seconds more until hot and creamy. Add 1–2 Tbsp milk if you like it looser.

Comfort Food, Built Smarter

Smoky chorizo, roasted peppers, and a silky blender queso—big flavor that fits real life.

Want More Like This?

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Sometimes, having a tray of this chorizo queso mac waiting for you is all the motivation you need to stay on track.

— Stealth Health Kitchen Staff