Fajita Chicken Mac & Cheese
Creamy. Cheesy. Spicy. Loaded with flavor. This one’s a weeknight winner!
Ingredients
- chicken breast
- olive oil
- chili powder
- smoked paprika
- cumin
- onion powder
- garlic powder
- Salt & pepper
- red bell pepper
- green bell pepper
- yellow bell pepper
- red onion
- elbow macaroni
- butter
- flour
- milk
- heavy cream
- sharp cheddar
- Monterey Jack Pepper Jack
- smoked paprika
- Salt
- reserved pasta water
- Cilantro
- Jalapeños
- Lime
Method
- 1
Cook macaroni in salted boiling water until al dente. Drain and set aside. (Save ½ cup pasta water.)
- 2
Toss chicken with all fajita seasonings.
- 3
In a skillet, heat olive oil over med-high heat.
- 4
Cook chicken until browned and cooked through (5–7 mins). Set aside.
- 5
In the same skillet, cook sliced peppers & onion until softened and slightly charred (5–6 mins). Set aside.
- 6
In a pot, melt butter. Stir in flour and cook 1 min.
- 7
Gradually whisk in milk + cream. Simmer until thickened.
- 8
Stir in cheese, paprika, and salt. Mix until melted and smooth.
- 9
Add pasta to cheese sauce. Fold in chicken + sautéed veggies.
- 10
Stir until everything is coated in that creamy, cheesy goodness.
- 11
Add pasta water if sauce needs thinning.
- 12
Top with extra cheese and broil 2–3 mins for a golden bubbly finish.
- 13
Add cilantro, jalapeños, or lime for extra flavor!
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