Chili-Chicken Mac and Cheese

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook as the label directs.
  3. Drain, rinse under cold water and return to the pot.
  4. Toss with 1/4 cup milk.
  5. Top with the cheese and chicken (do not stir).
  6. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
  7. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper.
  8. Cook, stirring, 2 minutes.
  9. Add half of the pico de gallo.
  10. Cook, stirring, until the scallions soften, 2 to 3 minutes.
  11. Reduce the heat to medium.
  12. Add the remaining 2 tablespoons butter and swirl to melt.
  13. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute.
  14. Gradually stir in the broth and the remaining 1 cup milk.
  15. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
  16. Add the sauce to the pot with the pasta.
  17. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper.
  18. Top with the remaining 1/2 cup pico de gallo.
  19. Photograph by Justin Walker

kosher salt, macaroni, milk, cheese, chicken, unsalted butter, scallions, chili powder, freshly ground pepper, fresh salsa, allpurpose, lowsodium

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chili-chicken-mac-and-cheese.html (may not work)

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