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This easy and fast mac and cheese recipe is loaded with Mexican flavors from the combination of cheeses to the Pico de Gallo or fresh salsa.

Let's Get Started…

Ingredients To Gather:

• 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

Step by Step Directions To Follow:

1. Bring a large pot of salted water to a boil. Add macaroni. Cook as directed. Drain. Rinse in cold water. Return to pot. Add 1/4 cup milk. Add cheese and chicken but don't stir.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the next four ingredients. Cook 2 minutes stirring constantly. Add half of the pico de gallo or fresh salsa. Stir until the scallions are soft, 2 to 3 minutes.
3. Reduce heat to medium. Add the remaining 2 tablespoons butter and melt. Add the flour. Stir for 1 minute until it forms a paste. Gradually add in the broth and the remaining 1 cup milk. Bring to a simmer. Stir for about six minutes or until thickens and coats the back of a spoon.
4. Add the sauce to the pasta pot. Stir for about three minutes  over medium heat until the cheese melts. Add salt and pepper to taste . Top with remaining 1/2 cup pico de gallo or fresh salsa.

Finished!

This is hearty and filling meal. You may want to pair it with a green salad and some crusty bread.

Enjoy!

Article Source: Food Network