Chili-Chicken Mac and Cheese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 953 calorie
- Total Fat
- 41 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 211 milligrams
- Sodium
- 1879 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 4 grams
- Protein
- 59 grams
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
Ingredients
Kosher salt
12 ounces elbow macaroni
1 1/4 cups 2% milk
2 cups shredded Mexican cheese blend (8 ounces)
2 cups shredded rotisserie chicken breast (skin removed)
3 tablespoons unsalted butter
1 bunch scallions, chopped
2 teaspoons chili powder
Freshly ground pepper
1 12-ounce container pico de gallo or fresh salsa (about 1 cup)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
- Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.