10 Minute Chicken Taco Salad
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 6-8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 16g||80%|
|Total Carbs 34g||11%|
|Dietary Fiber 1g||4%|
|Vitamin A 20%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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2 cupwhole milk
3 cupshredded mozzarella cheese
3/4 cupgrated Parmesan cheese, divided
4 cupcooked elbow macaroni (about 1/3 of a 16-ounce box)
1/2 cupbread crumbs
Heat a medium cast iron skillet over medium-high heat. Add butter and melt until it begins to bubble or foam. Whisk in flour and cook for 30 to 45 seconds. Then, whisk in milk and bring to a boil. Once milk begins to boil, remove from heat. Add in mozzarella and 1/2 cup of Parmesan cheese, a handful at a time, until melted.
Stir in the cooked macaroni and the SHORT CUTS® until well combined.
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumbs over the top of the cheese.
Broil and Serve
Turn broiler on low and place skillet under broiler. Broil until the cheese and breadcrumbs are browned, about 5 to 7 minutes. Cool slightly before serving.
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