Chicken Taco Mac Cheese

Why Make This Recipe

Chicken Taco Mac Cheese is not just another average meal; it’s a delicious, comforting dish that brings together the best of both worlds. If you like tacos and mac and cheese, you’ll love this fusion. It is quick to prepare and packed with flavor, making it a great choice for busy weeknights or family gatherings. The blend of chicken, spices, and cheesy goodness creates a meal that everyone will enjoy.

How to Make Chicken Taco Mac Cheese

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

How to Serve Chicken Taco Mac Cheese

Serve Chicken Taco Mac Cheese straight from the skillet for a rustic appeal. Top each serving with fresh cilantro for an extra burst of flavor. This dish pairs well with a side salad or some tortilla chips for added crunch.

How to Store Chicken Taco Mac Cheese

Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 3-4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk to help restore its creamy texture.

Tips to Make Chicken Taco Mac Cheese

• Cut your chicken into small cubes to ensure they cook evenly and quickly.
• Stir occasionally while simmering to keep the pasta from sticking.
• For a spicier kick, add more chili powder or diced jalapeños.
• Feel free to substitute the Colby Jack cheese with your favorite cheese blends.

Variation

If you’re looking for a vegetarian option, you can replace the chicken with black beans or lentils. Also, adding bell peppers or corn can enhance the flavors and textures.

FAQs

Can I use other types of pasta?
Yes, you can use other pasta shapes like penne or shells. Just keep an eye on the cooking time.

Is this dish freezer-friendly?
Yes, you can freeze Chicken Taco Mac Cheese. Just ensure it’s cooled before transferring it to a freezer-safe container. You can store it for up to 3 months.

What can I use if I don’t have Rotel tomatoes?
If you don’t have Rotel tomatoes, you can use any canned diced tomatoes and add some chopped green chilies for extra flavor.

Chicken Taco Mac Cheese

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• Author: jurgentukur
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A delicious fusion of tacos and mac and cheese, this Chicken Taco Mac Cheese is quick to prepare and packed with flavor, perfect for weeknights or family gatherings.

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Ingredients

• 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

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Instructions

1. Heat oil in a large skillet over medium heat. Add cubed chicken and chopped onion to the pan. Season with salt, pepper, chili powder, cumin, and dried cilantro. Cook for 6-8 minutes until chicken is nearly cooked through.
2. Stir in minced garlic, then add elbow macaroni, chicken broth, undrained Rotel tomatoes, and tomato sauce. Mix everything together well to combine.
3. Increase heat slightly and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
4. Reduce heat to medium-low and cover with a lid. Let it simmer for about 12 minutes, stirring halfway through.
5. Remove from heat and stir in shredded Colby Jack cheese and milk. Let it sit for 2-3 minutes until cheese melts completely.
6. Serve immediately topped with fresh cilantro.

Notes

Store leftovers in an airtight container for up to 3-4 days. For reheating, warm in a skillet over low heat with a splash of milk.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican