Here's a zesty fajita-style take on mac and cheese—made with onions, red and green peppers, chili powder and skillet-melted VELVEETA.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. chili powder
1/4 tsp. salt
2 cups (8 oz.) elbow macaroni, uncooked
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
1/2 lb. (8 oz.) VELVEETA, cut up
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Let's Make It
Cook chicken and seasonings in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is cooked through, stirring occasionally.
Stir in 2-1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes.
Add VELVEETA; cook until melted, stirring frequently.
Prepare as directed, using Mexican VELVEETA.
Make it Easy
Use 2 cups chopped green or red pepper instead of a mixture of both.
Serve topped with shredded lettuce, chopped tomato and BREAKSTONE'S or KNUDSEN Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, about 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.