Mexican Chicken Macaroni and Cheese
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mexican-Style Macaroni and Cheese with Chicken - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of macaroni
- 2 cups shredded grilled chicken breasts (skinless)
- 2 cups grated mixed cheese (about 225g)
- 1 teaspoon of salt
- 1 and 1/4 cups 2% milk
- 3 tbsp (45 g) unsalted butter
- 1 bunch green onions, chopped and cooked white parts only
- 2 tsp chili powder
- Freshly ground pepper
- 340 g pico de gallo sauce (a spicy Mexican sauce made with vegetables and onions) or salsa sauce (about 1 cup)
- 1/4 cup flour
- 3 cups unsalted chicken broth
We recommend
Recipes with similar ingredients: pasta, cheese, pico de gallo sauce, salsa sauce, flour, chili seasoning, leeks, milk, chicken breasts
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain, rinse the pasta with cold water, and return it to the pot. Add 1/4 cup milk and stir. Top with the cheese and chicken (do not stir).
- Meanwhile, melt 1 tablespoon (15 g) of butter in a large skillet over medium heat. Add the white parts of the onion, chili powder, salt, and season with ground pepper. Cook for 2 minutes, stirring.
Add half of the pico de gallo sauce. Cook for 2-3 minutes, stirring constantly, until the onion is soft. - Reduce heat to medium. Add the remaining 2 tablespoons (30 g) of butter and melt, stirring constantly. Gradually add the flour, cooking for about 1 minute until a paste forms. Remember to stir constantly.
Gradually pour in the broth and the remaining 1 cup of milk. Stir constantly. Bring the sauce to a boil, stirring occasionally, and cook for 6 minutes, until the mixture thickens. - Add the sauce to the pan with the pasta. Cook, stirring, over medium heat for 3 minutes, until the cheese has melted. Season with salt and pepper. Top with the remaining half of the pico de gallo sauce.
We offer another recipe macaroni and cheese with bacon.
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