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.
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
Instructions
- 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.
- Stir in minced garlic, then add elbow macaroni, chicken broth, undrained Rotel tomatoes, and tomato sauce. Mix everything together well to combine.
- Increase heat slightly and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and cover with a lid. Let it simmer for about 12 minutes, stirring halfway through.
- Remove from heat and stir in shredded Colby Jack cheese and milk. Let it sit for 2-3 minutes until cheese melts completely.
- 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