Urs Pepita Crusted Cheddar Jack Southwest Chicken Mac Recipe

Looking for an easy URS Pepita Crusted Cheddar Jack Southwest Chicken Mac recipe? Learn how to make URS Pepita Crusted Cheddar Jack Southwest Chicken Mac using healthy ingredients.


Submitted by mamasue3

Makes 12 servings



From Ultimate Recipe Showdown Pepita Crusted Cheddar Jack Southwest Chicken MacRecipe courtesy Jenny Flake, Gilbert, AZ

Recipe Ingredients for URS Pepita Crusted Cheddar Jack Southwest Chicken Mac

1 pound dry elbow pasta noodles
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno, seeds and membrane removed
2 cups cooked shredded rotisserie chicken
3 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
14 ounce tomatoes with green chiles, mild version
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups whole milk
2 1/2 cups shredded medium Cheddar
2 1/2 cups Fancy Monterey Jack Shredded Cheese
4 oz Sharp Cheddar, smoked
1/2 cup cream cheese, softened
2 tablespoons butter, melted
1 cup Bread Crumbs
8 oz g) coarsely ground roasted salted pepitas (pumpkin seeds)

Recipe Directions for URS Pepita Crusted Cheddar Jack Southwest Chicken Mac

  1. Directions

  2. Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.

  3. Preheat oven to 350 degrees F.

  4. Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.

  5. In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth.

  6. Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!

Categories

Main Dish

Nutrition Facts
Serving Size 315.6g
Amount Per Serving
Calories
753
Calories from Fat
412
% Daily Value*
Total Fat
45.8g
70%
Saturated Fat
23.0g
115%
Trans Fat
0.0g
Cholesterol
124mg
41%
Sodium
927mg
39%
Potassium
442mg
13%
Total Carbohydrates
50.6g
17%
Dietary Fiber
3.0g
12%
Sugars
8.2g
Protein
37.1g
Vitamin A 29% Vitamin C 9%
Calcium 57% Iron 30%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
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