Description
Chicken Taco Mac Cheese is a delicious blend of creamy mac and cheese with taco-inspired flavors, providing a comforting and flavorful twist to a classic dish.
Ingredients
Scale
- 1 lb chicken breast, cut into cubes
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2½ cups elbow macaroni
- 1½ cups chicken broth
- 10 oz can Rotel tomatoes (undrained)
- 8 oz can tomato sauce
- 1 tablespoon minced garlic
- 2 cups shredded Colby Jack cheese
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add the cubed chicken and chopped onion to the pan. Season with salt, pepper, chili powder, cumin, and dried cilantro. Cook for 6-8 minutes, stirring frequently, until chicken is nearly cooked through.
- Stir in the minced garlic, then add the elbow macaroni, chicken broth, undrained Rotel tomatoes, and tomato sauce. Mix everything together well to combine all ingredients evenly.
- Increase heat slightly and bring the mixture to a rolling boil, stirring occasionally to prevent sticking. Once you see steady bubbles throughout, you’re ready for the next step.
- Reduce heat to medium-low and cover with a lid. Let it simmer for about 12 minutes, or until the pasta is tender. Stir at least once halfway through to keep the macaroni from sticking to the bottom of the pan.
- Remove from heat and stir in the shredded Colby Jack cheese and milk. Let it sit for 2-3 minutes, stirring occasionally, until the cheese melts completely and creates a creamy sauce.
- Serve immediately while hot, topped with fresh chopped cilantro. Let it rest for a few minutes if you prefer a thicker consistency, as it will continue to thicken as it cools slightly.
Notes
- For extra spice, consider adding jalapeños or hot sauce to the mixture.
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Leftovers can be reheated on the stovetop or in the microwave, adding a splash of milk if it gets too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg