A creamy three cheese macaroni and cheese featuring seasoned shredded chicken and your favorite taco toppings.
Course: Main Course
Keyword: Dinner, Pasta
2Cshredded chickenor slightly less than 1lb
1pkg taco seasoning*
3Tbspall purpose flour
1 1/2Cheavy cream
1/2tspground black pepper
2-3ozmild cheddar cheesefreshly shredded
8ozextra sharp cheddar cheesefreshly shredded
6ozMonterey Jack cheesefreshly shredded
3/4lblarge elbow noodles
4ozMonterey Jack cheesefreshly shredded
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.