Macaroni Cheese With Chicken Southwestern Style Recipes

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.

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.

Steps:

• Bechamel Sauce:.
• In a heavy bottomed pot over medium heat, melt the butter Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
• Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, add the hot sauce and salt whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning.
• Cook macaroni, drain and set aside.
• In a 13X9" baking pan, spray with nonstick spray. pour small amount of bechamel in the bottom of the pan with a little of the cheese. Sprinkle the chicken with the onion powder, and chipotle sauce, place half of the chicken in the pan then top with half of the peppers. Now add half of the macaroni, salt and pepper to taste, pour half of the bechamel sauce over the macaroni and half of the cheese. Repeat ending with the cheese.
• Bake at 350°F for about 20 minutes. Makes 6 large servings.

Steps:

• boil macaroni, make bechamel sauce with the cream, flour pepper, butter, pepper,hot sauce and chipotle sauce.
• pour small amount bechamel sauce in the bottom of a 13x9inch pan. Sprinkle 1/3 of the cheese over the sauce. place half of the chicken in the pan. Then sprinkle onion powder over chicken along with half of the peppers then half of the macaroni, add salt and pepper to taste. pour half of the bechamel sauce over the macaroni, and repeat, ending with the last bit of cheese on top.
• Bake in 350 degree oven untill cheese is bubbly about 20 minute.

Steps:

• In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.

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.