Southwest Mac Cheese With Optional Chicken Recipes

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SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN

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



Southwest Mac & Cheese with Optional Chicken image

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.

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*)

SOUTHWESTERN MAC & CHEESE

Diced tomatoes and green chilies give this hearty mac and cheese casserole its distinctive Southwestern appeal.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings, 1-1/3 cups each

Number Of Ingredients 10



Southwestern Mac & Cheese image

Steps:

  • Heat oven to 350°F.
  • Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat with bell peppers in large skillet; drain.
  • Heat dressing in large saucepan. Add flour; cook and stir 1 min. or until bubbly. Gradually whisk in milk; cook and stir 6 to 8 min. or until thickened. Add cheese, mustard and black pepper; cook and stir 2 min. or until cheese is melted and mixture is well blended.
  • Drain macaroni. Add to cheese sauce; mix well. Stir in meat mixture and tomatoes and green chilies. Spoon into casserole dish sprayed with cooking spray.
  • Bake 25 to 35 min. or until golden brown and sauce is bubbly. Let stand 2 min. before serving.

Nutrition Facts : Calories 470, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 7 g, Protein 24 g

1 pkg. (16 oz.) elbow macaroni, uncooked
1 lb. lean ground beef
1 each green and red bell pepper, finely chopped
1/2 cup KRAFT Tuscan House Italian Dressing
2/3 cup flour
1 qt. (4 cups) milk
2 pkg. (8 oz. each) KRAFT Shredded Sharp Cheddar Cheese
1 tsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, drained

SOUTHWEST MAC AND CHEESE

This Mexican-inspired dish features ingredients loved in all cultures: cheese, pasta and corn!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 22m

Number Of Ingredients 6



Southwest Mac and Cheese image

Steps:

  • Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
  • Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.

Nutrition Facts : Calories 425, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1030 mg

2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 ounces)
1 cup Old El Paso™ salsa (any variety)
1 1/2 cups milk
1 can (14.75 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers
1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

SOUTHWEST CHICKEN, MACARONI AND CHEESE

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



Southwest Chicken, Macaroni and Cheese image

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

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

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