Mexican Mac And Cheese
Cheesy goodness with a slight kick, this twist on traditional macaroni and cheese is mouth watering!
Servings 6
Calories 630kcal
Ingredients
- 1 pound pasta
- 1 can Rotel (undrained)
- 8 ounces cream cheese
- 8 ounces Velveeta cheese
- 1 packet taco seasoning
- 2 Large chicken breast
- seasoning of your choice
- 2 tbsp olive oil
Instructions
- Fill a saucepan with 4 to 6 quarts of water. I add a dash of salt to the water. Put it on the stovetop burner and bring the water to a boil. While the water is heating, start your sauce.
- Cutup two chicken breasts into bite size chunks
- Add 2 Tablespoons of olive oil to another saucepan/frying pan. Turn the stovetop burner to high heat and add your chicken. You can add any seasoning of your choice to the chicken. I used garlic powder, onion powder, and Greek seasoning
- Stir the chicken frequently for about 5-10 minutes until the chicken is no longer pink and cooked through.
- When the water has come to a rolling boil, add the pasta of your choice.
- Boil until the pasta is to your liking. Drain the water from the pasta
- While your pasta is cooking, add 1/2 block (8 ounces) of Velvetta cheese cut into cubes, one block of cream cheese (8 ounces) cut into cubes, a can of Rotel, and a packet of taco seasoning to the cooked chicken.
- Turn the stovetop burner heat down to medium. Stir the cheeses in with the chicken. Put a lid on the pot to assist the cheese in melting. Stir frequently.
- When the cheese has completely melted and looks creamy, add the cooked pasta to the sauce. Stir to combine.