Chili-Chicken Mac and Cheese
- Kosher salt
- 12 ounces elbow macaroni
- 1 1/4 cups 2% milk
- 2 cups shredded Mexican cheese blend (8 ounces)
- 2 cups shredded rotisserie chicken breast (skin removed)
- 3 tablespoons unsalted butter
- 1 bunch scallions, chopped
- 2 teaspoons chili powder
- Freshly ground pepper
- 1 12 -ounce container pico de gallo or fresh salsa (about 1 cup)
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- Bring a large pot of salted water to a boil.
- Add the pasta and cook as the label directs.
- Drain, rinse under cold water and return to the pot.
- Toss with 1/4 cup milk.
- Top with the cheese and chicken (do not stir).
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
- Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper.
- Cook, stirring, 2 minutes.
- Add half of the pico de gallo.
- Cook, stirring, until the scallions soften, 2 to 3 minutes.
- Reduce the heat to medium.
- Add the remaining 2 tablespoons butter and swirl to melt.
- Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute.
- Gradually stir in the broth and the remaining 1 cup milk.
- Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
- Add the sauce to the pot with the pasta.
- Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper.
- Top with the remaining 1/2 cup pico de gallo.
- 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)