Change up your mac and cheese with this salsa verde kick.
I don’t really remember eating macaroni and cheese growing up. The Kraft boxes did not make normal appearances in my house. And really, I didn’t care much for any macaroni and cheese until lately. Now I love it. And there are so many different versions out there that I want to try!
I was watching one of the many Rachael Ray shows I have on my DVR the other day and Rachael made this mac and cheese – with the surprising ingredient of salsa verde. She made hers as a side dish, but mentioned that it would be good if you added in some chicken and served it as a main dish. And that’s exactly what I did!
I really liked this recipe, but I wish I would have either left out the chicken or cooked my chicken differently. I just poached my chicken breast, and maybe that didn’t give it enough flavor because it almost felt out of place in this recipe. I found myself picking at the macaroni and trying to leave the pieces of chicken behind. I think this would have been much better if I would have roasted the chicken instead of poaching it. Or it would have made a great vegetarian main dish without the chicken at all!
- 1 boneless, skinless chicken breast, cooked and shredded
- ½ pound macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- salt and pepper
- 1 cup pepper jack cheese, shredded
- 1 cup sharp cheddar cheese
- ⅓ cup salsa verde
- Cook pasta to al dente. Drain and reserve.
- Melt butter in a saucepan over medium heat, sprinkle in flour, and whisk 1 minute. Whisk in milk and season with salt and pepper. Let thicken to coat the back of a spoon. Melt the cheeses into the sauce.
- Fold the cheese sauce into the macaroni. Add the chicken and the salsa verde and stir to combine all ingredients.