(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••CHICKEN FAJITA MACARONI 

••••AND CHEESE!!  DELIGHTFUL!!

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Chicken Fajita Macaroni and Cheese

• Prep Time
  40 MIN
• Total Time
  1 HR 5 MIN
• Servings
  10

Ingredients

3 1/2

cups uncooked penne pasta (12 oz)

1

tablespoon vegetable oil 

1

lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices 

1

cup thinly sliced red bell pepper 

1

cup thinly sliced poblano chiles

1

cup thinly sliced red onion

1

package (0.85 oz) Old El Paso™ taco seasoning mix chicken

2/3

cup water 

1 3/4

cups milk 

3/4

cup heavy whipping cream

3

tablespoons butter

2

cloves garlic, finely chopped

3

tablespoons Gold Medal™ all-purpose flour

1

teaspoon salt

1 1/2

cups shredded pepper Jack cheese (6 oz)

1 1/2

cups shredded Cheddar cheese (6 oz)

1

cup crushed tortilla chips 

2

tablespoons sliced green onions

Directions 

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• 2 Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
• 3 In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
• 4 Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
• 5 Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.