Salsa Verde Pepper Jack Macaroni and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy macaroni and cheese infused with salsa verde and pepper jack cheese, with optional chicken, corn, and zucchini mixed in. A flavorful, all-in-one meal that comes together in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound cellentani pasta ((may sub rigatoni, penne or macaroni))
- 1 pound chicken breasts (chopped into bite size pieces)
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 1 cup sweet corn
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup AP flour
- 1 1/2 cups milk
- 1 cup Homemade Salsa Verde ((or mild storebought Herdez))
- 1 12 oz. can evaporated milk
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspon ground cumin
- 1 cup freshly grated Pepper Jack cheese
- 1 cup freshly grated sharp cheddar cheese
- 1/4-1/2 teaspoon ancho chili pepper, ((optional))
- Hot sauce to taste ((optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1651mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1295mg
- Calcium
- 785mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.