It’s no secret that mac and cheese is my favorite comfort food. Pasta with all of that cheese just makes me a happy woman. So I am always looking for new ways to mix up the classic. I’ve already made pumpkin sausage mac and cheese, an Oktoberfest inspired bratwurst and beer mac and cheese, and a decadent lobster mac and cheese. This week I wanted to spice it up since the temperatures are really dropping at night. This amazing chicken fajita mac and cheese fit the bill perfectly! It also combined two amazing dishes in one.
I just scooped it into bowls and served it immediately. Oh my goodness, it was such a comforting and satisfying meal. It was like serving chicken fajitas with pasta instead of on tortilla shells. The slight kick cut through the richness of the cheese sauce wonderfully to balance everything out. I hope you all love it! xoxo
Chicken fajita mac and cheese is such a fun way to combine two yummy dishes! It's pure comfort with a little heat for cold nights.
- 1 dash olive oil
- 1 pound boneless skinless chicken diced small
- 1 whole red bell pepper seeded and diced small
- 1 whole green bell pepper seeded and diced small
- 1 whole onion diced small
- 1 1/2 teaspoons taco seasoning divided
- 1/2 teaspoon garlic powder
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1 whole lime juiced
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon Dijon mustard
- 1 pound medium shell pasta
- 6 ounces smoked cheddar cheese freshly grated
- 4 ounces smoked gouda freshly grated
- Get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Brown the chicken in it until it is cooked through, then add the peppers and onion. Let them become soft and fragrant for another 2minutes or so. While that all cooks, season everything with 1 teaspoon of the taco seasoning, garlic powder, salt and pepper. Pour in the lime juice as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
- Add the butter and flour to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture. Slowly pour in the milk while you keep whisking, then add the additional 1/2 teaspoon of taco seasoning and Dijon. Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
- In the meantime, get a pot of water on and bring it to a boil for the pasta. Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point. Whisk in the two cheeses until it is a smooth, gorgeous and cheesy sauce. Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!