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2 tablespoons unsalted butter
1 large red bell pepper, finely chopped
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
2 cup whole milk
4 cups shredded pepper jack cheese, divided
8 ounces cooked elbow macaroni, about 4 cups
1 (6 ounces) tray Soules Kitchen Chicken Fajitas, thawed
2 tablespoons chopped fresh cilantro
1 jalapeno, seeded and cut into rounds
Preheat oven to broil. Melt butter in large cast iron skillet over medium-high heat. Add bell peppers and cook, stirring occasionally until softened, about 3 minutes. Whisk in flour, cumin and cayenne pepper until smooth, about 30 seconds. Whisk in milk and bring to a boil.
Remove from heat and stir in 3 1/2 cups cheese until smooth. Fold in macaroni and chicken until combined.
Top with remaining cheese and broil until golden-brown, about 5 to 7 minutes.
Top with cilantro and jalapeno. Serve and enjoy.
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