Taco Mac and Cheese
A creamy three cheese macaroni and cheese featuring seasoned shredded chicken and your favorite taco toppings.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 plus
- 2 C shredded chicken or slightly less than 1lb
- 1 pkg taco seasoning *
- 1/2 C water
- 3 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 1 1/2 C milk
- 1 1/2 C heavy cream
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2-3 oz mild cheddar cheese freshly shredded
- 8 oz extra sharp cheddar cheese freshly shredded
- 6 oz Monterey Jack cheese freshly shredded
- 3/4 lb large elbow noodles
- 1 C Panko breadcrumbs
- 4 oz Monterey Jack cheese freshly shredded
- 2 Tbsp unsalted butter melted
- Chopped scallions
- Sour cream
- Cherry tomatoes sliced
Cook 1lb of chicken breast using desired method, shred. Add to a medium skillet over medium heat. Sprinkle with taco seasoning and water. Cook for 5-10 minutes or until the chicken has absorbed the seasoning and the mixture is no longer sitting in liquid. Transfer to a medium bowl.
Preheat oven to 400°F.
Fill a large saucepan with water and bring to a boil. Cook pasta for 10-11 minutes.
Meanwhile, in a double boiler over simmering water, melt butter. Add flour, whisking well to combine. Slowly add milk and heavy cream, stirring gently. When liquid is warm, begin adding cheeses, salt and pepper. Stir frequently until cheese is fully melted.
Drain pasta. Add to an un-greased 3qt baking dish. Spread shredded seasoned chicken throughout, stir and toss to distribute throughout. Pour cheese sauce over pasta and chicken, gently stirring to coat well.
In a small bowl, combine melted butter, Panko breadcrumbs and cheese. Sprinkle over pasta. Lightly spray with olive oil.
Bake for 20 minutes. Serve warm.