Chicken Taco Mac and Cheese is a 30-minute one-pot dinner with seasoned cubed chicken, elbow macaroni, tomatoes with green chiles, tomato sauce, broth, Colby Jack, and milk. The pasta cooks directly in the tomato-broth mixture, so its starch helps create a cohesive sauce.
The recipe serves 6, with about 10 minutes of preparation and 20 minutes of cooking. Cheese and milk are added only after the heat is turned off, preserving a smooth finish.
Chicken Taco Mac and Cheese Ingredients
Gather 1 pound cubed chicken, 1 tablespoon vegetable oil, 1 chopped onion, 2½ cups elbow macaroni, 1½ cups chicken broth, one 10-ounce can undrained diced tomatoes with green chiles, one 8-ounce can tomato sauce, and 1 tablespoon minced garlic.
For seasoning, use ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried cilantro. Finish with 2 cups shredded Colby Jack, ½ cup milk, and fresh cilantro.
If you enjoy this recipe, you may also like Baked Cream Cheese Chicken.
How to Make Chicken Taco Mac and Cheese
- Heat vegetable oil in a large pot over medium. Cook cubed chicken, chopped onion, and all measured seasonings for 6 to 8 minutes, until the chicken is nearly done.
- Add minced garlic and stir briefly. Add elbow macaroni, broth, undrained tomatoes with green chiles, and tomato sauce.
- Bring to a rolling boil. Cover, reduce to medium-low, and cook for 12 minutes, stirring once halfway.
- Remove the pot from heat. Stir in Colby Jack and milk.
- Rest for 2 to 3 minutes, stirring as the sauce becomes creamy. Garnish with fresh cilantro and serve 6.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cube Chicken for Even Cooking
Cook Chicken, Onion, and Seasoning for Six to Eight Minutes
Add Garlic Before Pasta and Liquids
Reach a Rolling Boil Before Covering
Cook Covered for Exactly Twelve Minutes
Turn Off the Heat Before Adding Dairy
Rest Two to Three Minutes and Stir
Control the Final Consistency
Storage and Reheating
Avoid Scorching and Dry Pasta
Conclusion
Cook cubed chicken, onion, oil, and seasonings over medium for 6 to 8 minutes. Add garlic, elbow macaroni, broth, undrained tomatoes with green chiles, and tomato sauce. Bring to a rolling boil, cover, and cook on medium-low for 12 minutes, stirring halfway. Off heat, add Colby Jack and milk; rest 2 to 3 minutes.
Frequently Asked Questions
- → Should I drain the tomatoes with green chiles?
No. Add the full 10-ounce can undrained because its liquid helps cook the pasta.
- → Is the elbow macaroni cooked separately?
No. The 2½ cups dry macaroni cooks directly in the covered pot.
- → When should I add the cheese and milk?
Remove the pot from heat first, then stir in 2 cups Colby Jack and ½ cup milk.
- → How many servings does the recipe make?
It serves 6 in about 30 minutes.