So, to be truthful… we went into a little bit of a newlywed-i-don’t-have-to-wear-a-wedding-dress-again binge for a month after the wedding…
… and then we started to realize that we were no longer cute, beaming newlywed’s… but starting to be THAT couple who got married and let themselves go…
So, we’ve been trying to be “healthier” and practice “in moderation”… BUT when the October issue of Family Circle arrived with Mac and Cheese on the cover… I knew we were in trouble…
There are five different Mac and Cheese variations in this issue! I HAD to try Taco Mac and Cheese. Big surprise… the recipe I’m about to share is a variation on Family Circle’s… I just can’t leave anything be… sorry!
Recipe after the jump…
1 lb. boneless Chicken Breasts, cubed
1 Packet Fajita Seasoning Mix
1 Box Elbow Mac
6 cups water (boiling)
2 cups water
1 Sweet Red Pepper, diced
2 Tbsps. unsalted Butter
1 Tbsp. Flour
1 Tsp. Chili Powder
1/2 Tsp Salt
1 1/4 Ccups Milk
1/2 can corn kernels
1/4 cup diced Green Onion
1/4 cup cilantro
About 2 cups Cheese, shredded (We used Mexican Blend)
2 cups crushed tortilla chips.
Add elbow mac noodles to boiling water. Prepare chicken cubes in skillet with fajita mix according to package instructions. *
Add butter to an additional skillet and melt. Add red pepper, cilantro, corn, and green onion to the skillet and saute. Pour in milk and allow to simmer, adding and stirring in the flour, chili powder, and salt.
Continue to cook chicken in Fajita pack seasonings.
Drain cooked pasta and add the cheese immediately to the super hot noodles. Stir fervently as cheese melts. Add the contents of both skillets and stir until cheese is entirely melted. Serve into individual bowls and crush tortilla chips over the top! **
* Please prepare the chicken this way! Or THIS WAY. The magazine recipe requires that you *gag* boil the chicken. That’s just gross and WILL ruin your meal!
** I crumbled the tortilla chips over the whole dish I wanted to serve from. WRONG! We didn’t finish a serving dish worth… and I had to pick the crumbles off of what I was storing to be leftovers so that there weren’t soggy tortilla chips in it the next day. ewwwww.