2 1/2cupshalf and halfor 1:1 Whole milk/Heavy cream
2tbpsfajita seasoning
1tspblack pepper
2tsps paprika
1tspgarlic powder
1tspsalt
1 1/2cupGruyere cheeseshredded or grated
2cupssharp cheddar cheeseshredded
1small onionpetite diced
2cupsmulti colored bell pepperspetite diced
2tbspsolive oillightly flavored
Chicken
4largechicken thighsboneless
2tspsfajita seasoning
1tbsppaprika
2clovesgarlicminced
1/2tsp salt
1tbspolive oil
Instructions
Cook pasta al dente according to package instructions.
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.
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.
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.
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.
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.
Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!
Video
Notes
Use enough water so once the pasta begins to cook and expand, there will still be plenty of room for them to move freely.
To prevent sticking, stir your pasta as soon as you drop it in the water.
Drain your pasta enough to remove most of the water without it drying off. If the pasta is too dry it'll firm up and become too starchy.
Add hot pepper or chili flakes to make it spicy.
You can adapt with different proteins like shrimp, scallops, crabs or make vegetarian without proteins.
Reduce the amount of cheese and use milk instead of half and half if you want to make it lighter.
Season and taste as you simmer the mac and cheese.
You can also use precooked or rotisserie chicken, it's also a good way to use up leftover chicken.