Mexican Chicken Macaroni and Cheese

Ingredients:

• 340 g of macaroni
• 2 cups shredded grilled chicken breasts (skinless)
• 2 cups grated mixed cheese (about 225g)
• 1 teaspoon of salt
• 1 and 1/4 cups 2% milk
• 3 tbsp (45 g) unsalted butter
• 1 bunch green onions, chopped and cooked white parts only
• 2 tsp chili powder
• Freshly ground pepper
• 340 g pico de gallo sauce (a spicy Mexican sauce made with vegetables and onions) or salsa sauce (about 1 cup)
• 1/4 cup flour
• 3 cups unsalted chicken broth

Preparation:

1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain, rinse the pasta with cold water, and return it to the pot. Add 1/4 cup milk and stir. Top with the cheese and chicken (do not stir).
2. Meanwhile, melt 1 tablespoon (15 g) of butter in a large skillet over medium heat. Add the white parts of the onion, chili powder, salt, and season with ground pepper. Cook for 2 minutes, stirring.
   
   Add half of the pico de gallo sauce. Cook for 2-3 minutes, stirring constantly, until the onion is soft.
3. Reduce heat to medium. Add the remaining 2 tablespoons (30 g) of butter and melt, stirring constantly. Gradually add the flour, cooking for about 1 minute until a paste forms. Remember to stir constantly.
   
   Gradually pour in the broth and the remaining 1 cup of milk. Stir constantly. Bring the sauce to a boil, stirring occasionally, and cook for 6 minutes, until the mixture thickens.
4. Add the sauce to the pan with the pasta. Cook, stirring, over medium heat for 3 minutes, until the cheese has melted. Season with salt and pepper. Top with the remaining half of the pico de gallo sauce.
   
   We offer another recipe macaroni and cheese with bacon.