Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound chicken breasts, diced
- 2 cups sharp cheddar cheese, shredded
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- Spices: chili powder, cumin, paprika, garlic powder
- 2 tablespoons olive oil
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain.
- In a skillet over medium heat, sauté diced chicken seasoned with spices in olive oil until cooked through; set aside.
- Sauté sliced peppers and onion in the same skillet until softened; add minced garlic and cook briefly.
- Make cheese sauce by melting butter, whisking in flour, then gradually adding milk and cheese until smooth.
- Combine cooked macaroni, chicken, and vegetables with the cheese sauce; stir well.
- Serve garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg