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Place the flank steak into the slow cooker. Add 40 grams of chipotle in adobo, garlic powder, onion powder, ancho chili pepper, smoked paprika, chili powder (each approximately 1 teaspoon or to taste), and 1/4 cup of bone broth. Ensure the steak is coated with the seasonings.

Cover the slow cooker and cook the beef on low heat for 7 hours, or until it is tender enough to easily pull apart with a fork.

Once the beef is cooked, carefully remove it from the slow cooker and shred it using two forks or a meat shredder. Return the shredded beef to the slow cooker.

While the beef is cooking, prepare 8 servings of protein pasta shells according to package directions. Drain the pasta and set aside.

In a blender, combine the fat-free cottage cheese, Rico's cheddar cheese sauce, 1/3 reduced-fat shredded cheddar cheese, 15 grams of chipotle in adobo, and a splash of broth. Blend until the mixture is completely smooth and creamy.

Add the cooked protein pasta shells to the slow cooker with the shredded beef. Pour the blended cheese sauce over the beef and pasta mixture.

Stir all ingredients together thoroughly in the slow cooker to ensure the beef and pasta are well coated with the queso sauce.

Heat the mixture in the slow cooker for an additional 15 minutes on low heat, or until heated through and bubbling gently.

Serve the Queso Steak Macaroni & Cheese hot, garnished with fresh chopped parsley.


Place the flank steak into the slow cooker. Add 40 grams of chipotle in adobo, garlic powder, onion powder, ancho chili pepper, smoked paprika, chili powder (each approximately 1 teaspoon or to taste), and 1/4 cup of bone broth. Ensure the steak is coated with the seasonings.

Cover the slow cooker and cook the beef on low heat for 7 hours, or until it is tender enough to easily pull apart with a fork.

Once the beef is cooked, carefully remove it from the slow cooker and shred it using two forks or a meat shredder. Return the shredded beef to the slow cooker.

While the beef is cooking, prepare 8 servings of protein pasta shells according to package directions. Drain the pasta and set aside.

In a blender, combine the fat-free cottage cheese, Rico's cheddar cheese sauce, 1/3 reduced-fat shredded cheddar cheese, 15 grams of chipotle in adobo, and a splash of broth. Blend until the mixture is completely smooth and creamy.

Add the cooked protein pasta shells to the slow cooker with the shredded beef. Pour the blended cheese sauce over the beef and pasta mixture.

Stir all ingredients together thoroughly in the slow cooker to ensure the beef and pasta are well coated with the queso sauce.

Heat the mixture in the slow cooker for an additional 15 minutes on low heat, or until heated through and bubbling gently.

Serve the Queso Steak Macaroni & Cheese hot, garnished with fresh chopped parsley.
