Taco Chicken Mac 'n Cheese
Creamy, cheesy baked pasta with a kick of Mexican seasoning and fajita-style chicken — a mashup of two favorites that turned into a restaurant menu regular.
- Prep Time
- 15 min
- Cook Time
- 40 min
- Total Time
- 55 min
- Servings
- 8 servings
This one started as a happy accident — a customer once bought my Quesadilla Lasagna because he loved combining Mexican and Italian food, and it hit me that I had another mashup just waiting to happen. Fajita chicken, Mexican seasoning, and pepper jack folded into a cheesy baked pasta turned out to be exactly that.
I first made this as a special at Krafty Draft Brew Pub, and after sneaking a bite of the leftovers while portioning it into containers, I understood immediately why my husband and kids kept begging me to make it a regular. It graduated from experiment to menu staple fast.
Ingredients
- 1 lb. fajita-style cooked chicken, cut into bite-size pieces
- 1 lb. small pasta shells (use GF pasta to make this gluten-free)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour (use GF all-purpose flour to make this gluten-free)
- 3 tablespoons All-Purpose Mexican Seasoning (or taco seasoning)
- 4 1/2 cups whole milk
- 1 lb. pepper jack cheese, shredded
- 1 lb. sharp cheddar cheese, shredded, plus more for topping
Instructions
- 1Preheat oven to 350 degrees.
- 2Cook the pasta according to package directions for the minimum time listed, then drain and set aside.
- 3Melt the butter in a pot over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the Mexican seasoning.
- 4Slowly whisk in the milk, working out any flour clumps. Continue cooking over medium heat for about 10 minutes, whisking occasionally, until the sauce has thickened.
- 5Remove from heat and stir in the cheeses until melted.
- 6Add the chicken and pasta, stirring well, then pour into a greased 9x13-inch baking dish (it will be full). Sprinkle a little extra cheddar on top.
- 7Bake for 25-30 minutes. Let sit for about 5 minutes before serving.
Storage & Reheating
Make ahead: this keeps in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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