Chilli chicken mac and cheese! yummy *Aly* Ingredients Kosher salt 12 ounces elbow macaroni 1 1/4 cups 2% milk 2 cups shredded Mexican cheese blend (8 ounces) 2 cups shredded rotisserie chicken breast (skin removed) 3 tablespoons unsalted butter 1 bunch scallions, chopped 2 teaspoons chili powder Freshly ground pepper 1 12 -ounce container pico de gallo or fresh salsa (about 1 cup) 1/4 cup all-purpose flour 3 cups low-sodium chicken broth Directions Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir). Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.
Posted on: Wed, 23 Jul 2014 20:43:05 +0000
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