Southwest Chicken Macaroni And Cheese Recipes

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SOUTHWEST CHICKEN, MACARONI AND CHEESE



Southwest Chicken, Macaroni and Cheese image

Make and share this Southwest Chicken, Macaroni and Cheese recipe from Food.com.

Provided by Chef Steph

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast
10 ounces Velveeta cheese
1 (10 ounce) can rotel
2 cups macaroni
2 cups water

Steps:

  • Brown chicken and cut into 1 inch pieces.
  • Add 2 cups of water bring to a boil.
  • Add the 2 cups of macaroni cook on medium heat for 15 minute or until all of the water is gone (mix often so it does not stick).
  • Add 1 can of Rotel and 10 oz. of Velveeta cheese.
  • Melt and serve.

Nutrition Facts : Calories 542.4, Fat 17.7, SaturatedFat 10.6, Cholesterol 121.8, Sodium 1412.3, Carbohydrate 48.6, Fiber 1.7, Sugar 6.6, Protein 45

SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN



Southwest Mac & Cheese with Optional Chicken image

A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

Steps:

  • Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
  • Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
  • In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
  • Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  • Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
  • Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE



Make-Ahead Cheesy Southwest Chicken and Pasta Casserole image

Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 10

Number Of Ingredients 18

3 tablespoons butter
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
1 medium poblano chile, chopped (3/4 cup)
1 medium jalapeño chile, seeded and finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
2 cups Progresso™ chicken broth (from 32-oz carton)
4 oz (half of 8-oz package) cream cheese, softened
1 cup shredded sharp Cheddar cheese (4 oz)
4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
2 cups shredded deli rotisserie chicken
1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 1/2 cups crushed tortilla chips (about 6 oz)
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped red onion

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
  • Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
  • Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
  • To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g

SOUTHWESTERN SKILLET MACARONI AND CHEESE



Southwestern Skillet Macaroni and Cheese image

Make and share this Southwestern Skillet Macaroni and Cheese recipe from Food.com.

Provided by Audrey M

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup elbow macaroni
1 lb ground turkey breast
1/2 cup chopped onion
1/2 cup seeded and chopped green bell pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes, with their juice
1 (8 ounce) can tomato sauce
1 (4 1/2 ounce) can chopped green chilies
1/2 cup water
1 cup shredded low-fat cheddar cheese (preferably extra-sharp)

Steps:

  • Bring a pot of water to a boil.
  • Cook the macaroni according to package directions; drain and keep warm.
  • Spray a large nonstick skillet with Pam.
  • Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat.
  • Stir in the onion, bell pepper, chili powder, cumin, and salt.
  • Cook, stirring occasionally, until the onion is tender, about 3 minutes.
  • Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes.
  • Add the macaroni and cheese, stirring to combine.

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