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Chicken Fajita Macaroni and Cheese

chicken fajita macaroni and cheese Entree Mexican
Chicken Fajita Macaroni and Cheese
  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 10

This Tex-Mex twist on macaroni and cheese is packed full of fajita flavor and plenty of cheese.

Updated September 20, 2016
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 3 1/2
    cups uncooked penne pasta (12 oz)
  • 1
    tablespoon vegetable oil
  • 1
    lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices
  • 1
    cup thinly sliced red bell pepper
  • 1
    cup thinly sliced poblano chiles
  • 1
    cup thinly sliced red onion
  • 1
    package (0.85 oz) Old El Paso™ taco seasoning mix chicken
  • 2/3
    cup water
  • 1 3/4
    cups milk
  • 3/4
    cup heavy whipping cream
  • 3
    tablespoons butter
  • 2
    cloves garlic, finely chopped
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 1
    teaspoon salt
  • 1 1/2
    cups shredded pepper Jack cheese (6 oz)
  • 1 1/2
    cups shredded Cheddar cheese (6 oz)
  • 1
    cup crushed tortilla chips
  • 2
    tablespoons sliced green onions

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
  • 3
    In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
  • 4
    Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
  • 5
    Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

  • Any combination of bell peppers can be used to suit your crowd.
  • For perfect baked pasta texture, cook penne just to al dente as directed on package.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
14g
72%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
720mg
30%
Potassium
330mg
10%
Total Carbohydrate
43g
14%
Dietary Fiber
3g
12%
Sugars
5g
Protein
26g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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