Fajita Mac & Cheese
Mac and cheese is basically the The Dolly Parton of comfort food – beloved, iconic, and never goes out of style. Now, imagine if mac and cheese went on a spicy vacation… had a little spicey era, and came back better than ever. That’s what this Fajita Mac & Cheese is—cheesy, creamy, slightly smoky, and packed with all the sizzling fajita vibes.
An Important Mac & Cheese Fact You Didn’t Know You Needed
Did you know that Thomas Jefferson is kind of responsible for bringing mac & cheese to the U.S.? That man saw pasta coated in cheese in Europe and said, “Yeah, we’re taking this home.” He even served it at a state dinner. A literal mac & cheese influencer before influencers were a thing.
Now, we’re taking that classic and giving it a fajita glow-up.
What You’ll Need to Make Fajita Mac & Cheese
📌 For the Chicken:
- 1 lb chicken breast, diced
- Salt & pepper to taste
📌 For the Mac & Cheese Magic:
- 1 finely diced onion
- 1 finely diced red bell pepper
- 1 tbsp minced garlic (or 3 cloves, for the real ones)
- 300g uncooked pasta (macaroni, shells, or whatever shape you vibe with)
- 2 tbsp fajita seasoning
- 2 ¾ cups water (or broth for extra flavor)
- 1 ½ tsp chicken bouillon
- 1 ½ cups milk
- 1 tsp Dijon mustard (trust me, it enhances the cheese flavor)
- Almost a whole bag of mild cheddar shredded cheese (because measuring cheese is a feeling, not a science—I started with 120g but added a big handful more)
How to Make It (Without Messing It Up)
1️⃣ Season & Sizzle: Start by tossing your diced chicken breast with salt, pepper, and fajita seasoning. Heat up a pan with a little oil and cook the chicken until golden and juicy. Remove it from the pan and set it aside—resist the urge to snack on it (or don’t, I won’t judge).
2️⃣ Veggie Time: In the same pan, sauté your diced onion and red bell pepper until they’re soft and smelling amazing. Add the garlic and let it cook for another minute.
3️⃣ The Pasta Situation: Stir in the uncooked pasta, water (or broth), chicken bouillon, milk, and Dijon mustard. Bring everything to a simmer and cook until the pasta is tender and has absorbed most of the liquid. Pro tip: Stir occasionally unless you like scraping burnt pasta off the bottom of your pan.
4️⃣ Cheese, Please: Lower the heat and gradually stir in the shredded cheddar. If 120g doesn’t look cheesy enough (spoiler: it won’t be), throw in another big handful like I did. Stir until it’s creamy, gooey, and basically a cheesy dream.
5️⃣ Final Touch: Add the cooked chicken back in, stir to combine, and prepare to enter full food coma mode.
Final Thoughts (aka Why You Need to Make This ASAP)
- It’s creamy, cheesy, and packed with flavor.
- One pot = fewer dishes, because no one likes washing a mountain of pots and pans.
- It’s the perfect mash-up of two comfort food icons: mac & cheese and fajitas.
- Leftovers? Highly unlikely.
Now, grab a fork (or a giant spoon, no judgment), and dig into this cheesy, spicy masterpiece. Mac & cheese will never be the same again.
Fajita Mac n Cheese
Ingredients
- 1 lb chicken breast diced
- Salt & pepper to taste
- 2 tbsp fajita seasoning
- 1 onion finely diced
- 1 red bell pepper finely diced
- 1 tbsp minced garlic or 3 cloves
- 300 g pasta uncooked
- 2 3/4 cups water or broth
- 1 1/2 tsp chicken bouillon
- 1 1/2 cups milk
- 1 tsp Dijon mustard
- ~150g shredded mild cheddar cheese adjust to taste; I used almost a whole bag
Instructions
- Cook the Chicken: Season the diced chicken with salt, pepper, and fajita seasoning. Heat a pan over medium-high heat and cook the chicken until golden brown and fully cooked. Remove from the pan and set aside.
- Sauté the Veggies: In the same pan, add the onions and bell peppers. Cook until softened, then stir in the garlic and cook for about 1 minute until fragrant.
- Cook the Pasta: Add the uncooked pasta to the pan and mix well. Pour in the water (or broth) and chicken bouillon. Bring to a boil, then reduce the heat and add the milk. Let it simmer until the pasta is tender and the liquid has thickened into a creamy sauce.
- Finish It Off: Stir in the Dijon mustard (if using) and shredded cheese, mixing until smooth and melted. Season to taste.
- Combine & Serve: Add the cooked chicken back into the pan, mix everything together, and garnish as desired. Serve hot and enjoy!
