Who doesn’t love mac and cheese? Carbs, cheesy goodness, and fond childhood memories make it the ultimate comfort food. I’ll admit that I still get the blue box of beloved mac and cheese every once in a while for nostalgia reasons, but there are so many wonderful homemade recipes for this classic dish!
If you’re looking to upgrade from the boxed stuff, then this is a great recipe for you to try. Some homemade mac and cheese recipes call for an extensive list of ingredients and require some baking in the oven. There’s absolutely nothing wrong with that, but it can be time-consuming. This Chicken Enchilada Mac and Cheese comes together in under 30 minutes and has a creamy sauce rather than a baked, casserole feel.
16 oz medium pasta shells, cooked and drained
1 pound chicken, cooked and shredded
2 cup heavy whipping cream
1 can (10 oz) red enchilada sauce
1 tsp ground cumin
2 cups colby jack cheese, shredded
Salt & pepper to taste
Heat cream, enchilada sauce, cumin, salt, and pepper in a large saucepan over medium heat until mixture begins to bubble. Stir often.
Reduce heat to medium-low and add in cheese. Stir until smooth.
Fold in the cooked chicken and the cooked noodles.
Serve hot and enjoy immediately!