I tried a new recipe this week for a mac & cheese that sounded like it might be similar to Hard Rock’s Twisted Mac, Chicken & Cheese – which I LOVE! Turns out, with a few alterations this was almost identical as I remember it tasting except for the tortilla chip topping.
Spicy Chicken Mac & Cheese
1-2 chicken breasts
2 cups dry pasta (macaroni or similar)
1 cup shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
2 cups Pepper Jack cheese, divided
1 can (12 oz) evaporated milk
1/2 tsp ground black pepper
1 cup broken tortilla chips
1/4- 1/2 tsp crushed red pepper flakes
Preheat oven to 350. Lightly grease 2 1/2 quart casserole dish.
Coat chicken breasts in Teriyaki sauce and grill until cooked through. Let chicken rest for 5 minutes before slicing.
Cook pasta according to box directions. Drain pasta and return to saucepan.
Add cheddar cheeses and 1 1/2 cup Pepper Jack cheese, evaporated milk, chicken and pepper to pasta. Stir until combined. Pour into prepared casserole dish. Combine remaining Pepper Jack Cheese, tortilla chips & red pepper in a bowl. Sprinkle over the top of dish. Cover tightly with foil. Bake for 20 minutes. Uncover and bake for an additional 10 minutes or until lightly browned.
Adapted from Carnation recipe for Pepper Jack Cheesy Mac