Southwest Chicken Mac and Cheese


Okay, just stick with me on this one.

In my late teens and early twenties, a lot of the food I ate came from cans and boxes, as I imagine most 20-somethings working shitty manufacturing jobs that paid enough to eat better than ramen noodle soup (those poor, lazy college kids). When I remembered, I'd pick up bags of frozen veggies, because I needed to offset the unhealthy with something resembling actual food. This healthy food I would, of course, offset with the cheapest macaroni and cheese I could find (no high-class Kraft Dinner for us, no sir).

As I imagine most of us have done at one time or another (I'm talking to you, KFC Famous Bowl), one day I got the fantastic idea to combine them, and my own personal Bachelor Chow (Now With Flavor) was born: Canned tuna, broccoli normandy, and macaroni and cheese.

This is not that recipe, but it belongs to the same dumb kid, 15 years later.

This recipe calls for a can, yes, of chicken. If you're not feeling that adventurous, or that lazy, you can boil and shred or pan-fry some chicken breast. The pan-fry method will probably result in the most flavor, especially when you get some nice browning.

Southwest Chicken Mac and Cheese


Ingredients for Southwest Chicken Mac and Cheese

  • 1 10oz can Ro-tel (tomatoes and chilis)
  • 1 10oz can chicken breast meat (or 2 chicken breasts cooked how you like)
  • 1 box deluxe mac and cheese
  • Black Pepper
  • (optional) Chipotle seasoning


Cook mac and cheese according to package instructions. Open and drain Ro-tel and chicken. After adding cheese to pasta, add Ro-tel and chicken and stir. Season with black pepper and other peppers as desired.

Yes, I really went through with explaining this. But make no mistake: You read it. Neither of us is innocent here.