Two things I loved when I was growing up - my grandma's mac and cheese and queso dip. For me, queso has either been a mixture of ground beef and Velveeta (my mom made this a lot) or Velveeta and Ro*Tel. My grandma's mac and cheese was made with Velveeta and is to this day, the best mac and cheese I've had. (although, we all have her recipe, yet none of us can duplicate it.... there must be some missing ingredient she did not tell us about, or there truly is something to be said about the "love" you put into your cooking).
Even now, as an adult, I adore both things.... you all know that I still eat mac and cheese, as I post recipes here for it all the time. But most of you probably don't know I still eat Queso any chance I can get. Hence, how the idea for this pasta came about. One weekend I was thinking of queso dip AND mac and cheese.... and wouldn't you know it... I thought "hey, why not combine the two???"
Not only was this a delicious masterpiece but also a great homage to my grandma and mom!!!!
Chicken Queso Pasta
Created by Jenn's Food Journey
1-2 boneless, skinless chicken breasts, sauteed or grilled and cut into bite size pieces
2 cups elbow pasta
8 oz Velveeta cheese
5 oz Ro*Tel
1 jalapeno, finely chopped
1/4 cup half and half (or more if necessary)
garlic powder (to taste)
salt and pepper (to taste)
Cook pasta according to package directions; drain well and return to pot. Place pot over low heat and add the Velveeta, Ro*Tel and jalapeno. Stirring to help the Velveeta melt. Stir in the half and half until you reach the right consistency. Stir in the cooked chicken. Taste for seasoning - add garlic powder, salt and pepper. Serve immediately. Enjoy!
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