Chicken Fajita Mac and Cheese

  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 10

This Tex-Mex twist on macaroni and cheese is packed full of fajita flavor and plenty of cheese.


3 1/2 cups uncooked penne pasta (12 oz)

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices

1 cup thinly sliced red bell pepper

1 cup thinly sliced poblano chiles

1 cup thinly sliced red onion

1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken

2/3 cup water

1 3/4 cups milk

3/4 cup heavy whipping cream

3 tablespoons butter

2 cloves garlic, finely chopped

3 tablespoons Gold Medal™ all-purpose flour

1 teaspoon salt

1 1/2 cups shredded pepper Jack cheese (6 oz)

1 1/2 cups shredded Cheddar cheese (6 oz)

1 cup crushed tortilla chips

2 tablespoons sliced green onions



Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.

In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.

Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.

Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

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