Chicken, chili and mac’n’cheese. Favorites all around, but what happens when you combine all three in one crock pot? Pure Magic.
Ingredients:
12 ounces elbow macaroni
1 ¼ cups 2% milk
2 cups shredded cheddar cheese
2 cups shredded skinless chicken breast
3 tablespoons unsalted butter
1 bunch chopped scallions
2 teaspoons chili powder
Fresh ground pepper
1 cup fresh salsa
¼ cup all purpose flour
3 cups low sodium chicken broth
Kosher salt
Directions:
Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until done. Drain, rinse under cold water and return to the pot. Toss with ¼ cup milk. Top with the cheese and chicken, do not stir.
Step 2: Meanwhile, melt 1 tablespoon butter in a large skillet over medium high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring 2 minutes. Add half of the salsa. Cook, stirring until the scallions soften, 2 to 3 minutes.
Step 3: Reduce heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour, cook, stirring, until a paste forms about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer, cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
Step 4: Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes, season with salt and pepper. Top with the remaining ½ cup salsa.
