why make this recipe
Chicken Taco Mac Cheese is a delightful dish that combines the best of both worlds: the comfort of mac and cheese with the bold flavors of tacos. This recipe is perfect for busy weeknights or casual gatherings, as it is quick to prepare and satisfies both kids and adults. It’s a one-pot meal that is cheesy, hearty, and full of flavor, making it a favorite at the dinner table.
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:
- 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, 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.
how to serve Chicken Taco Mac Cheese
Chicken Taco Mac Cheese can be served right from the skillet for a casual family meal. For a more festive presentation, you can dish it out in bowls and top each serving with fresh cilantro and a sprinkle of extra cheese. This dish pairs nicely with tortilla chips for added crunch, or a simple side salad to balance out the richness.
how to store Chicken Taco Mac Cheese
To store leftover Chicken Taco Mac Cheese, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When reheating, add a splash of milk to restore the creamy texture.
tips to make Chicken Taco Mac Cheese
- For added flavor, marinate the chicken in taco seasoning for 30 minutes before cooking.
- You can experiment with different types of cheese, such as cheddar or pepper jack, for a spicier kick.
- If you like more veggies, consider adding bell peppers or corn to the mix during cooking.
variation
You can make this dish vegetarian by replacing the chicken with black beans or lentils. Simply adjust cooking times accordingly, as beans are already cooked. Additionally, you can also switch out elbow macaroni for gluten-free pasta if needed.
FAQs
Can I use leftover chicken for this recipe?
Yes, using leftover cooked chicken can save you time. Just add it in when you stir in the garlic and other ingredients.
Can I make this dish ahead of time?
Absolutely! You can prepare it ahead of time and store it in the refrigerator. Reheat on the stove or in the microwave when ready to serve.
Is there a way to make this dish spicier?
Yes, you can add diced jalapeños or extra chili powder to ramp up the heat. Adjust according to your spice preference!
Chicken Taco Mac Cheese
A delightful dish combining the comfort of mac and cheese with bold taco flavors, perfect for quick weeknight meals.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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, season with salt, pepper, chili powder, cumin, and dried cilantro. Cook for 6-8 minutes until nearly cooked through.
- Stir in minced garlic, then add elbow macaroni, chicken broth, undrained Rotel tomatoes, and tomato sauce. Mix well.
- Increase heat and bring to a rolling boil, stirring occasionally.
- Reduce heat to medium-low, cover and simmer for about 12 minutes until pasta is tender, stirring halfway through.
- Remove from heat and stir in shredded Colby Jack cheese and milk. Let sit for 2-3 minutes until cheese melts.
- Serve while hot, topped with fresh chopped cilantro.
Notes
For added flavor, marinate chicken in taco seasoning for 30 minutes before cooking. You can also experiment with different cheeses or add veggies like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg