Try this easy recipe and say goodbye to the Kraft brand macaroni forever.

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Ingredients:

1 tablespoon Mago Chipotle Sauce

1 pound Chicken Breast, cut into strips

2 cups Chicken Stock

3/4 pound Macaroni Noodles

½ medium onion, diced

2 cups Pepper Jack Cheese, shredded

¼ cup Half and Half

3 garlic cloves, minced

2 tablespoon Vegetable Oil

½ teaspoon Dried Oregano

Salt and Pepper to taste

Cilantro, for garnish (optional)

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Directions:

Heat the 1 tablespoon of the oil in a large skillet over medium high heat. Cook the chicken and sear on both sides for 2 minutes per side. Remove and set aside for later.

 

While the Chicken cooks, in a separate medium pot, boil water for the pasta. Cook the macaroni pasta according to the directions and strain. Set aside the macaroni for later.

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Using the same pot and the remaining 1 tablespoon of oil, sauté the onion for 2 minutes. Then add the garlic and cook for another 2 minutes. Then add the dried oregano.

Stir in the stock, chicken, and pasta, and bring to a boil.  Cover, reduce heat to low, and simmer for 8 minutes.

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Mix in the half and half and the cheese, stir until melted. Add a little salt and pepper to taste. Turn off the heat.

Add Chipotle Spicy Magic (add extra if you need more of a kick). If you like cilantro as much as we do, add it on top.

Dig in!