Queso Chicken Mac n Cheese
10 min prep ~ 20 min cook Serves 8
Ingredients:
- 10 ounces Shell Pasta
- 1 Orange Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1/3 cup Onion, diced
- 2 Chicken Breast, diced
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Ground Black pepper
- 14 ounce can Diced Tomatoes
- 4 ounce can Diced Green Chiles
- 5 ounces Red Enchilada Sauce
- 2 cups Whole Milk
- 14 ounces Old Croc® Sharp Cheddar Cheese, grated
- 1/3 cup Small Curd Cottage Cheese
- Fresh Parsley, for garnish
- Pickled Jalapeños, for garnish
Directions
- In a large skillet, sauté bell peppers and onion in a bit of oil. Add chopped chicken and the seasonings. Stir and sauté to cook the chicken.
- Next, add diced tomatoes, green chiles and red enchilada sauce. Stir then cover and simmer on medium-low for 40 minutes.
- In a sauce pan, heat the milk, grated Old Croc® Sharp Cheddar Cheese and cottage cheese. Stir to combine and heat until fully melted on medium-low.
- Bring a pot of water to a boil, season with 1 Tablespoon of salt then drop in the shell pasta. Boil on high, uncovered for 8 minutes, or until al-dente.
- Strain the shell pasta and add to the skillet with the chicken then add the queso sauce. Stir to combine and garnish with fresh parsley and pickled jalapeño.