This is a great tasting and filing comfort food. This will make enough to feed a crowd and they will love it. (Serves 10 – 12)
Ingredients
- 1 16oz box of elbow macaroni
- 2 Boneless Skinless Chicken Breasts diced into 1/2″ cubes
- 2 tablespoons of Olive Oil
- 2 cups of shredded or cubed Monterey Jack cheese
- 1 cup of shredded or cubed Pepper Jack cheese
- 3 cups of Half and Half cream
- 1 cup of 2% milk
- 2 tablespoons of Chicken Bouillon powder
- 3 cloves of Garlic
- 2 Chipotle peppers (from can in adobo sauce)
- 2 tablespoons of Corn Starch
- 2 tablespoons of water
- 1 tablespoon of Onion powder
- 1 teaspoon of ground White Pepper (black can be used also)
- 1 teaspoon of salt
- 1 teaspoon of Red Pepper flakes (optional if you like it a little spicier)
- 1/2 cup shredded Medium Cheddar cheese for topping (optional)
Directions
Cook macaroni and set aside. Fry chicken in olive oil till cooked through with 1/2 teaspoon of salt sprinkled over and set aside. Add 1 cup of the half and half cream, the chipotle peppers, and the garlic cloves to a food processor or blender and process till chipotle is blended. Add this to pan on medium high heat along with remaining 2 cups of half and half and the 1 cup of 2% milk. Mix the cornstarch with the water and add to the pan then add in the pepper, salt, onion powder, and red pepper flakes. Heat till it boils stirring constantly, then turn heat to low and gradually add in the Monterey and Pepper Jack cheeses gradually, continuing to stir until it is integrated. Now add in the chicken, continuing to stir, then add in the macaroni and stir till mixed. You can serve it like this or put it in a 9×13 baking pan, sprinkle with the shredded cheddar and put under the broiler to melt it and slightly brown the top of the mac and cheese.