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Here's everything you need for this spicy chicken fajita mac and cheese. This recipe calls for red bell pepper, but you can use any type you want, or even mix two or three kinds together!

Ingredients to Gather

• 3 1/2 cups uncooked penne pasta (12 oz)
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch
• slices
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced poblano chiles
• 1 cup thinly sliced red onion
• 1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken
• 2/3 cup water
• 1 3/4 cups milk
• 3/4 cup heavy whipping cream
• 3 tablespoons butter
• 2 cloves garlic, finely chopped
• 3 tablespoons Gold Medal™ all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups shredded pepper Jack cheese (6 oz)
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 cup crushed tortilla chips
• 2 tablespoons sliced green onions

Directions To Follow:

1. Start by heating the oven to 350 degrees Fahrenheit and then spraying a 3-quart baking dish with cooking spray.
2. Cook the pasta according to the package directions and then drain.
3. While the pasta is cooking, heat oil in a Dutch oven over medium-high heat and then add the chicken. ]
4. Cook for between 4 and 6 minutes or until no longer pink in the center, stirring occasionally.
5. Next, add the bell pepper, chiles and onion and then cook for another 2 minutes or until the onion has just started to soften.
6. Add the taco seasoning and water, and then simmer for between 3 and 4 minutes until the mixture has thickened slightly.
7. Stir frequently while simmering, and when it's done, transfer to a bowl and reserve.
8. Now, combine the milk and the whipping cream in a 4-cup glass measuring cup.
9. Next, put the Dutch oven on medium heat and melt the butter.
10. Add the garlic and cook for 30 seconds while stirring frequently.
11. Whisk in the flour and salt until smooth, and then cook, while stirring, until the mixture is smooth and bubbly.
12. Next, gradually add the milk mixture and stir, and then increase the heat to medium-high and bring to a boil, stirring constantly.
13. Boil, while stirring, for 1 minute and then reduce heat to medium and stir in all of the cheeses.
14. Remove from heat, pour the mixture into the baking dish, and then cook for between 20 and 25 minutes or until the sauce is bubbly.
15. Finish by sprinkling crushed tortilla chips and green onions on top.

Finished!

Have you ever had mac and cheese made this way? Does it sound appealing or do you prefer the original mac and cheese that so many of us grew up eating?

Share Your Thoughts Below!

Article & Photo Source: Betty Crocker