Who doesn’t like macaroni and cheese? We all have our favorite mac n cheese. I have so many varieties that I make, but this is one of my favorites. It’s loaded with chicken….it’s super creamy, spicy and you just can’t stop eating it. It’s pretty easy to prepare too. I used spicy taco seasoning, but you can use mild if you’re not one to like beads of sweat to form on your forehead. Sometimes I throw in a can of chopped green chili peppers or some fresh minced jalapenos. As for the cheese, I find that Monterey jack cheese is a good melty cheese and that is what I have used many times.  But recently I discovered this “quesadilla” cheese, by Marcela Valladolid, from the Food TV show. I just LOVE this cheese. It’s sold in most grocery stores. It has a great melting quality and makes some great quesadillas. You just gotta try it.

So, let’s make some mac n cheese!

The picture looks a bit bland, but who cares….It tastes good!

Taco Mac n Cheese

2  cups elbow macaroni, cooked and drained
1  large chicken breast, sliced in bite sized pieces
2 tblsp taco seasoning (or more)
1/4 cup water
2 cups shredded cheese (Monterey Jack cheese is a good one. I used Mexican melty cheese and some sharp cheddar)
2 cups milk
3 tblsp butter
4 oz cream cheese
1/4 cup salsa

In a skillet, fry the sliced chicken breast in a small amount of oil. Don’t overcook. Stir in the taco seasoning and the 1/4 cup of water. Remove from heat. In a large buttered baking dish, add the chicken, cooked macaroni, salsa and shredded cheese. In a sauce pan, heat the milk and butter. Don’t boil it.  Add the cream cheese and stir until cream cheese is melted and mixture is smooth. Pour this sauce over the macaroni and chicken mixture. Mix all together. Cover with foil and bake for 20-30 minutes at 350 degrees.

Serves 4

optional: Top with cheese or crushed tortilla chips the last 10 minutes of baking.