Chicken Fajita Mac & Cheese

Name: Chicken Fajita Mac & Cheese
Yield: 6
Ingredients: 1 lb chicken breast; 1 tablespoon olive oil; 1 teaspoon chili powder; 1.25 teaspoon smoked paprika; 0.5 teaspoon cumin; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1 red onion; 2 cup elbow macaroni; 2 tablespoon butter; 2 tablespoon flour; 2 cup milk; 1 cup heavy cream; 2 cup shredded sharp cheddar; 1 cup shredded Monterey Jack cheese; 0.25 teaspoon smoked paprika; 0.5 teaspoon salt; 0.5 cup reserved pasta water

6 servings

780

Calories

48g

Protein

62g

Carbs

38g

Fat

Ingredients

11 lb chicken breast(454g)
21 tablespoon olive oil(13.5g)
31 teaspoon chili powder(2.7g)
41.25 teaspoon smoked paprika(3.1g)
50.5 teaspoon cumin(1.1g)
60.5 teaspoon onion powder(1.5g)
70.5 teaspoon garlic powder(1.6g)
81 teaspoon salt(6g)
90.5 teaspoon black pepper(1.2g)
101 red bell pepper(120g)
111 green bell pepper(120g)
121 yellow bell pepper(120g)
131 red onion(110g)
142 cup elbow macaroni(200g)
152 tablespoon butter(28g)
162 tablespoon flour(16g)
172 cup milk(480g)
181 cup heavy cream(240g)
192 cup shredded sharp cheddar(226g)
201 cup shredded Monterey Jack cheese(113g)
210.25 teaspoon smoked paprika(0.6g)
220.5 teaspoon salt(3g)
230.5 cup reserved pasta water(120g)

Instructions

1Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2Toss the thinly sliced chicken breast with chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and pepper.
3Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
4In the same skillet, add the sliced red, green, and yellow bell peppers and red onion. Sauté until softened and slightly charred, about 5–6 minutes. Set aside.
5In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute.
6Gradually whisk in milk and heavy cream. Simmer until the mixture thickens.
7Add shredded cheddar, Monterey Jack cheese, smoked paprika, and salt. Stir until the cheese is melted and the sauce is smooth.
8Add the cooked macaroni to the cheese sauce. Fold in the cooked chicken and sautéed vegetables. Stir until everything is well coated.
9If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
10Optional: Top with extra cheese and broil for 2–3 minutes until golden and bubbly.
11Garnish with cilantro, jalapeños, or lime if desired. Serve hot.