Queso Chicken Mac and Cheese

30 minutes Prep Time
3 hours
40 minutes Cook Time
8 Servings

Not your average mac and cheese! Packed with Red Gold Diced Tomatoes, vegetables, chicken and just the right amount of spices, this creamy mac is sure to please everyone at the dinner table.  Pairs wonderfully with a light, crisp garden salad or enjoy with garlic bread to sop up the creamy cheese sauce.  @kim.thefoodie  @thefeedfeed

Ingredients

  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil

  • 1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 2 pounds chicken breast, cubed
  • 1 cup red enchilada sauce
  • 3 garlic cloves, minced
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half cream, can be substituted with more milk
  • 3 cups shredded sharp cheddar cheese
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 1/2 pounds small pasta shells

Instructions

Step one

Preheat the oven to 425°F. Place the diced peppers and onion on a large baking sheet.  Drizzle with olive oil and toss until the vegetables are fully coated. Roast for 20 minutes, stirring once halfway through the cooking time.

Step two

Add the roasted vegetables, along with all the other slow cooker chicken ingredients, to a 7 or 8-quarter slow cooker. Stir to combine and cook on high for 2-3 hours.

Step three

In a large saucepan or skillet, melt the butter over medium heat. Add the flour and cook, stirring frequently until it turns light golden brown. Gradually pour in the milk and half-and-half, stirring continuously until the sauce thickens. Reduce the heat to low, add the sharp cheddar cheese and stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.

Step four

Cook the shell pasta for half the amount of time indicated on the package. Add the cheese sauce and partially cooked pasta to the slow cooker and stir to combine. Cover and continue to cook on high for 20 minutes or until the shells are al dente.  Serve hot.

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