Queso Chicken Mac and Cheese
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Recipe Intro From kim.thefoodie
This is not your average mac and cheese! Packed with diced tomatoes, vegetables, chicken, and just the right amount of spices, this creamy mac is sure to please everyone at the dinner table. Inspired by the innovative cooking of Tom Walsh (@Stealth_Health_Life), this recipe brings a healthy twist to a beloved classic.
Recipe Description
This robust and flavorful queso chicken mac and cheese pairs wonderfully with a light, crisp garden salad dressed in a tangy vinaigrette to balance the richness of the dish. Additionally, consider serving it alongside steamed broccoli or sautéed green beans for some added greens, or enjoy with garlic bread to sop up the creamy cheese sauce.
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ingredients
For the Roasted Vegetables
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 medium onion, diced
- 2 tablespoons olive oil
ingredients
For the Slow Cooker Chicken
- 1 (14.5 ounce) can Red Gold Petite Diced Tomatoes with Green Chilies
- 2 pounds chicken breast, cubed
- 1 cup red enchilada sauce
- 3 garlic cloves, minced
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
ingredients
For the Cheese Sauce
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup half-and-half cream (can be substituted with more milk)
- 3 cups sharp cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 pounds small pasta shells
Method
Step 1
Roasted Vegetables: Preheat the oven to 425°F. Place the diced peppers and onion on a large baking sheet. Drizzle with olive oil and toss until the vegetables are fully coated. Roast for 20 minutes, stirring once halfway through the cooking time.
Step 2
Slow Cooker Chicken: Add the roasted vegetables along with all the other slow cooker chicken ingredients to a 7 or 8-quart slow cooker. Stir to combine, and cook on high for 2 to 3 hours.
Step 3
Cheese Sauce: In a large saucepan or skillet, melt the butter over medium heat. Add the flour and cook, stirring frequently, until it turns light golden brown. Gradually pour in the milk and half-and-half, stirring continuously until the sauce thickens. Reduce the heat to low, add the sharp cheddar cheese, and stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
Step 4
Pasta: Cook the shell pasta for half the amount of time indicated on the package. Add the cheese sauce and partially cooked pasta to the slow cooker and stir to combine with the other ingredients. Cover and continue to cook on high for 20 minutes or until the shells are al dente. Serve hot.