Fajita Chicken Macaroni and Cheese
A delightful fusion of bold fajita spices and creamy macaroni cheese, this one-pot meal is perfect for families and easy cleanup.
Ingredients
Pasta and Chicken
- 2 cups elbow macaroni Cook to just shy of al dente.
- 1 lb chicken breast, cooked and shredded Use rotisserie or poached chicken for convenience.
Cheeses
- 1 cup shredded cheddar cheese Sharp cheddar recommended.
- 1 cup shredded Monterey Jack cheese For ultra-creamy texture.
Liquids and Seasoning
- 1 can diced tomatoes with green chiles
- 1 packet fajita seasoning High-quality recommended.
- 2 cups chicken broth
- 1 cup cream or milk
- 1 tbsp olive oil
- Salt and pepper to taste
Optional Toppings
- cilantro For garnish.
- jalapeños Sliced, for garnish.
- sour cream For garnish.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the cooked chicken and fajita seasoning, stirring for a few minutes until heated through.
- Add the diced tomatoes, chicken broth, and cream to the pot, stirring to combine.
- Mix in the cooked macaroni until well combined.
- Stir in the cheddar and Monterey Jack cheeses until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot and garnish with optional toppings like cilantro, jalapeños, or sour cream.
Notes
For best results, finish melting the cheese over low heat to prevent graininess. Refrigerate leftovers for 3-4 days and follow reheating instructions for optimal texture.