Fajita Chicken Mac and Cheese

Ingredients

• 10 oz elbow pasta (dried)
• 1/4 cup butter
• 3 tbsps. flour
• 1 1/4 cup chicken broth
• 2 1/2 cups half and half (or 1:1 Whole milk/Heavy cream)
• 2 tbps fajita seasoning
• 1 tsp black pepper
• 2 tsps paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 1/2 cup Gruyere cheese (shredded or grated)
• 2 cups sharp cheddar cheese (shredded)
• 1 small onion (petite diced)
• 2 cups multi colored bell peppers (petite diced)
• 2 tbsps olive oil (lightly flavored )
• 4 large chicken thighs (boneless)
• 2 tsps fajita seasoning
• 1 tbsp paprika
• 2 cloves garlic (minced)
• 1/2 tsp salt
• 1 tbsp olive oil

Steps

1. 1

   Cook pasta al dente according to package instructions.

2. 2

   Marinate the chicken and grill on a cast iron skillet or pan sear on any skillet. Cook 5-7 minutes on each side or until fully cooked (depends on the side of your the thighs). Once cooked, remove from heat, cover with foil and let it rest for 10 minutes.

3. 3

   Dice the bell peppers and onions. Sauté in a large pan with 2 tbsps. of olive oil until tender. Transfer to a bowl and set aside.

4. 4

   In the same pan, melt the butter. Once the butter melts, add in the flour and whisk until well combined. Then gradually add in the milk and broth while whisking continuously to create a smooth creamy texture.

5. 5

   Let the sauce cook on medium-low heat for about 1-2 minute while continuing to whisk slowly. Then add in the spices, salt and mix again to blend well. Add in the cheese gradually and continue to whisk until the cheese melts completely and the mixture cooks for another 2-3 minutes on medium-low heat.

6. 6

   Cube up the chicken, and add in the cooked pasta, chicken and the peppers. Mix together to coat well with the sauce. Cover and cook on low heat for another 3-5 minutes.

7. 7

   Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!