There are so many things that need to be done this week and I am slowly running out of time. Thankfully I've almost got the kids' teachers' gifts done and tomorrow evening I'll spend making fruitcake. I know everyone (including me) is looking forward to our winter break. 2 weeks of not having to pick up and drop off kids sounds about like heaven to me. :)
Even in this busiest of weeks I wanted to get a submission to Presto Pasta Night and tonight's recipe was perfect for this ... simple (less than 20 minutes) and delicious!
It started because I wanted something to use up the rotisserie chicken I bought from Costco yesterday. So I went to my tried and true book Rotisserie Chickens to the Rescue! by Carla Fitzgerald Williams. With a few minor adjustments it ended up being something we'll have time and again. Give it a try!
Tex Mex Mac and Cheese
(modified from Rotisserie Chickens to the Rescue! by Carla Fitzgerald Williams)
- 2 tablespoons butter
- 1 1/2 cups small elbow macaroni
- 1 teaspoon minced garlic
- 1 3/4 cup water
- 12 ounces evaporated milk
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded Colby Jack cheese
- 1 1/2 cups bite size chunks cooked chicken
- 4 ounces mild diced green chiles
- pickled jalapenos
Melt butter in a 12-inch nonstick skillet over medium heat. Add the macaroni and cook, stirring occasionally for 1 minute. Add garlic and cook for about 2 minutes more stirring frequently. Add the water, evaporated milk, chili powder and salt. Stir well. Bring to a boil and cook until the macaroni is tender, about 10 minutes. Stir frequently. Add cheese, stirring well to prevent clumping and then stir in chicken and chiles. Cook for 1 minute to heat through.