Posted: 10/30/2010

Mac ‘n Cheese with Salsa Verde {Saturdays with Rachael Ray}

Name: Mac ‘n Cheese with Salsa Verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast, cooked and shredded; 1/2 pound macaroni; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; salt and pepper; 1 cup pepper jack cheese, shredded; 1 cup sharp cheddar cheese; 1/3 cup salsa verde

Total Time: 30 minutes 0 Reviews Jump to Recipe

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!

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Mac ‘n Cheese with Salsa Verde

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

Change up your mac and cheese with this salsa verde kick.

Scale

Ingredients

1 boneless, skinless chicken breast, cooked and shredded
1/2 pound macaroni
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
salt and pepper
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese
1/3 cup salsa verde

Instructions

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.

Recipe Notes:

adapted from The Rachael Ray Show

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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