Chicken Fajita Mac and Cheese

Some of the best meals aren't found in fancy cookbooks, but are born from a little bit of necessity and a lot of heart. This is one of those recipes for me. It’s a humble, one-pot wonder that combines the comforting embrace of mac and cheese with the zesty, familiar kick of chicken fajitas. It’s the kind of dish that fills the kitchen with the most incredible aroma and never fails to get everyone to the table with happy, expectant faces.

What You'll Need

This is more of a guideline than a strict rulebook. Feel free to play with it based on what's in your pantry.

• 1 large onion, sliced
• 1-2 bell peppers (any colour you like), sliced
• 2-3 cloves of garlic, minced
• A good glug of olive oil
• 2 chicken breasts, chopped into bite-sized pieces
• Your favourite fajita seasoning (or a mix of cumin, paprika, and chilli powder)
• Salt and black pepper to taste
• 1 cup of chicken stock
• 1 cup of heavy cream (or whole milk for a lighter touch)
• 2 cups of dry macaroni
• A hearty handful of grated cheese. Cheddar is classic, but a Monterey Jack blend is wonderful here.
• To serve: some chopped fresh parsley and a few strips of roasted pepper for a bit of colour.

Putting It All Together

There's something deeply satisfying about building a meal all in one pot. It feels simple and straightforward, just how good cooking should be.

• Start by warming the olive oil in a large, deep skillet or pot over a medium heat. Add your sliced onions and peppers and let them soften and become nicely translucent, about 5-7 minutes. Throw in the garlic for the last minute, just until it becomes fragrant.
• Push all those lovely vegetables to the sides of the pan, making a well in the middle. Add your chopped chicken pieces into that space. Sprinkle everything with your fajita seasoning and a good pinch of salt. Let the chicken get a little colour on each side; it doesn't need to be cooked through just yet.
• Now, pour in the chicken stock and cream, and then stir in the dry macaroni. Give it all a good stir to combine. Bring it to a gentle bubble, then immediately reduce the heat to low and cover the pot with a lid.
• Let it simmer gently for about 15-20 minutes. Try not to peek too often! You'll know it's done when the macaroni is tender and has soaked up most of the liquid.
• Take the pot off the heat. Stir through your handfuls of grated cheese until it’s all melted into a gooey, glorious sauce. Have a taste and add more salt or pepper if you think it needs it.