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Chicken Fajita Mac and Cheese
By Chef Jack Ovens · chefjackovens.com
5
35 min
Creamy mac and cheese folded with seasoned chicken and sautéed peppers and onions in a fajita-spiced sauce.
| prepCook macaroni until al dente, then drain | ||
| 10 ml / 2 tsp neutral oil (for vegetables) | Sauté onion & peppers 6–7 min, add spices | Fold in macaroni, add remaining 1/3 veg & chicken |
| 1 large onion, sliced or diced | ||
| 2 bell peppers / capsicums, sliced or diced | ||
| 3 garlic cloves, minced | ||
| 6 g smoked paprika (for vegetables) | ||
| 3 g dried oregano (for vegetables) | ||
| 3 g ground cumin (for vegetables) | ||
| 3 g garlic powder (for vegetables) | ||
| 15 ml / 1 tbsp neutral oil (for chicken) | Cook chicken with spices, add garlic & honey, return 2/3 veg | |
| 800 g / 28 oz chicken breast, sliced or diced | ||
| 9 g smoked paprika (for chicken) | ||
| 6 g garlic powder (for chicken) | ||
| 4 g onion powder | ||
| 2 g dried oregano (for chicken) | ||
| 4 g ground cumin (for chicken) | ||
| salt & pepper (for chicken) | ||
| 2 garlic cloves, minced | ||
| 20 g / 1 tbsp honey | ||
| 325 ml / 1 1/3 cups full or light milk | Heat milk, cream cheese & butter; melt in cheddar | |
| 150 g / 5 oz light cream cheese | ||
| 14 g / 1 tbsp unsalted butter | ||
| 130 g / 4 1/2 oz cheddar cheese, grated | ||
| salt & pepper (for sauce) | ||
| 250 g / 8 oz dry macaroni or shells | ||
| salt & pepper (to taste, final) | ||
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