Salsa Verde Pepper Jack Macaroni and Cheese
Try this Salsa Verde Pepper Jack Macaroni and Cheese recipe.
Try this Salsa Verde Pepper Jack Macaroni and Cheese recipe.
- salt and pepper
- 1 cup chopped zucchini
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/4 cup ap flour
- 1 cup sweet corn
- hot sauce to taste ((optional))
- 1 cup freshly grated sharp cheddar cheese
- 1 pound cellentani pasta ((may sub rigatoni penne or macaroni))
- 1 pound chicken breasts (chopped into bite size pieces)
- 1 cup mild salsa verde ((i like herdez))
- 1 12 oz. can evaporated milk
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspon ground cumin
- 1 cup freshly grated pepper jack cheese
- 1/4-1/2 teaspoon ancho chili pepper ((optional))
- Carbohydrate 56.3412562624719 g
- Cholesterol 24.2515625141487 mg
- Fat 14.0015906311416 g
- Fiber 4.46600011380679 g
- Protein 9.67969687869823 g
- Saturated Fat 6.06715250314981 g
- Serving Size 1 1 -6 (396g)
- Sodium 115.21076827738 mg
- Sugar 51.8752561486651 g
- Trans Fat 1.22606937552818 g
- Calories 383 calories
Step-by-step
- Cook pasta in generously salted water just until al dente according to package directions.
- Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add chicken, season with 1/2 teaspoon salt and 1/8 teaspoon pepper and cook just until the outside of the chicken is no longer pink.
- Add zucchini and corn and cook an additional 1-2 minutes or until chicken is completely cooked through and zucchini is crisp-tender. Remove to a plate and wipe out skillet.
- To the now empty skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium heat then whisk in flour. Cook, while stirring for 2 minutes.
- Turn heat to low then gradually whisk in milk, salsa verde, evaporated milk, salt and cumin.
- Bring to a boil, whisking constantly, then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick).
- Remove from heat and stir in pepper jack cheese until melted followed by cheddar cheese until completely melted. Taste and add ancho chili powder if desired.
- Add pasta and toss until evenly coated. Add chicken/corn/zucchini and stir until evenly combined.
- Season with additional salt and pepper to taste and hot sauce if desired.
Salsa Verde Pepper Jack Macaroni and Cheese: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Between school pick-ups, after-school activities, work deadlines, and trying to maintain some semblance of a social life, dinner often gets squeezed to the bottom of my to-do list. That's why I'm constantly on the hunt for quick, easy, and flavorful recipes that don't sacrifice taste for convenience. And this Salsa Verde Pepper Jack Macaroni and Cheese is a revelation! It hits all the right notes – creamy, cheesy, spicy, and surprisingly quick to pull together.
The beauty of this dish lies in its simplicity. It's a clever twist on a classic comfort food, elevating macaroni and cheese to a whole new level. The vibrant salsa verde adds a zesty kick, cutting through the richness of the cheese. And the pepper jack cheese? Oh, my! That sharp, spicy bite is the perfect complement to the creamy cheese sauce and adds a layer of depth you just won’t find in plain old cheddar mac and cheese.
What I love most about this recipe is its versatility. You can easily adapt it to your own preferences. Feeling adventurous? Add some diced jalapenos or a sprinkle of red pepper flakes for extra heat. Prefer a milder flavor? Simply omit the ancho chili powder or use a less spicy pepper jack cheese. You can also swap out the chicken for other proteins, such as shrimp or ground beef, making it a perfect dish to use up leftover proteins. The vegetable choices are also flexible; feel free to add in any other veggies you have on hand - diced bell peppers, mushrooms, or even some spinach would work beautifully.
The creamy, cheesy sauce is the heart of this dish. The secret to its perfection lies in the slow simmering, allowing the flavors to meld and deepen. It's important not to rush this stage; the longer you simmer, the richer and smoother the sauce will become. Don't be tempted to overcook the pasta; al dente is key to maintaining the perfect texture in this dish. I always slightly undercook the pasta, knowing it will continue to cook slightly in the cheese sauce.
This recipe is not only a weeknight lifesaver, but it’s also a crowd-pleaser. It’s the kind of dish that disappears quickly, leaving everyone wanting more. It's perfect for a casual weeknight dinner, a potluck gathering, or even a cozy night in with the family. And let’s face it, who doesn’t love macaroni and cheese? This elevated version is truly a game-changer, proving that comfort food can be both delicious and sophisticated.
So next time you’re looking for a quick, easy, and incredibly flavorful meal that the whole family will enjoy, give this Salsa Verde Pepper Jack Macaroni and Cheese a try. You won’t be disappointed. The combination of the creamy cheese sauce, the vibrant salsa verde, and the perfectly cooked pasta is a symphony of flavors and textures that will have you coming back for seconds (and thirds!).
This recipe has become a regular staple in our household. It’s so easy to make, yet it feels special enough to serve to guests. It’s flexible enough to adapt to what’s on hand, and always satisfies those cravings for something warm, comforting, and truly delicious. It is the ultimate weeknight meal that feels like a celebration.
