Green Chili Chicken Mac and Cheese Muffins
Kevin is cooking
Kevin is cooking
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  • 1 cup Panko bread crumbs ¾ cup grated Parmesan cheese 1 tbsp olive oil 2 tbsp flour 2 tbsp butter ¾ cup milk 2 cups shredded Sharp Cheddar cheese 1 cup shredded Pepper jack cheese 8 oz chopped green chilies 2 tsp Mexican oregano 1 red bell pepper, diced 1 tsp black pepper 8-oz. pkg. elbow macaroni, cooked 2 cups chopped rotisserie chicken Instructions Lightly grease mini muffin cups with cooking spray. Preheat oven to 425°F. In a small bowl mix the breadcrumbs, parmesan cheese and 1 tsp oregano. Toss to combine and divide half evenly inside the bottom of each muffin mold. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 2 minutes. Whisk in milk until thickened, about 3 minutes. Remove from heat and stir in the cheeses, chilies, peppers and 1 tsp oregano until smooth. Gently fold in macaroni until well coated. Using medium cookie/ice cream scoop place mixture into prepared muffin tins. Sprinkle with remaining Panko/Parmesan topping. Bake until golden brown on top, about 14 minutes. Cool for 5 minutes and remove from muffin pans. Serve warm or allow to cool and freeze for later use. 3.2.2807



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