Slow-Cooker Chipotle Chicken Macaroni and Cheese

• Meat

  • 3 cups Deli rotisserie chicken

• Produce

  • 1 Poblano chile, medium

• Canned Goods

  • 1 can Evaporated milk

• Condiments

  • 1 tbsp Chipotle chile in adobo sauce

• Pasta & Grains

  • 1 package Penne pasta

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 1/4 tsp Salt

• Bread & Baked Goods

  • 2/3 cup Progresso plain panko crispy bread crumbs

• Dairy

  • 3/8 cup Butter
  • 8 oz Kraft velveeta original cheese
  • 4 cups Pepper jack cheese
  • 3 cups Whole milk

Found on tablespoon.com

Description

Ingredients

• 3 cups whole milk
• 1 can (12 oz) evaporated milk
• 1/4 cup butter, melted
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 package (16 oz) penne pasta
• 4 cups shredded pepper Jack cheese (16 oz)
• 8 oz Kraft™ Velveeta™ original cheese, cut into 1/2-inch cubes
• 1 medium poblano chile, chopped
• 3 cups shredded deli rotisserie chicken
• 1 tablespoon chopped chipotle chile in adobo sauce
• 2 tablespoons butter
• 2/3 cup Progresso™ plain panko crispy bread crumbs

Directions

• 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, beat whole milk, evaporated milk, 1/4 cup melted butter, the salt and pepper with whisk. Add pasta, 3 1/2 cups of the pepper Jack cheese, the Velveeta™ cubes and poblano chile. Cover; cook on Low heat setting 2 1/2 to 3 hours or until pasta is cooked but not mushy.
• 2 When pasta is cooked, stir in chicken and chipotle chile. Sprinkle remaining 1/2 cup pepper Jack cheese over top. Cover; cook about 20 minutes or until melted.
• 3 Meanwhile, in 6-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until golden brown. Sprinkle over pasta.

Nutrition