This cheesy, delicous queso mac’n cheese recipe is the perfect easy dinner! Prep ahead and freeze or cook now, it’s perfect for busy nights when you want a yummy and fast meal without all the prep work.

If you are new to freezer meals, make sure to check out my Ultimate Beginner’s Guide to Freezer Meal Prep right here!

Want even more delicious freezer prep recipes plus super helpful step-by-step guides? Find them right here!

Queso Chicken Mac’n Cheese

No Ratings

Ingredients

1 lb Chicken breast (boneless and skinless)
10 oz Canned red enchilada sauce
20 oz Canned diced tomatoes and green chilis
3 clove Minced garlic
1 tsp Onion powder
1 tsp Salt
1 Onion
1 Bell pepper (diced)

NOT IN BAG:

1 lb Pasta shells
1 cup Monterey jack cheese
12 oz Canned evaporated milk
8 oz Shredded sharp cheddar cheese
2 1/4 cup Chicken broth (Just enough to cover pasta)

Instructions

Dice onion and bell pepper and add to the bag.

Add cans of diced tomatoes and green chilis and the red enchilada sauce to the bag.

Add minced garlic, onion powder, and salt to the bag.

Cut chicken into 1 inch strips and add to the bag then seal.

COOKING:

Thaw bag overnight in the fridge or in a bowl of cold water for a few hours.

Dump bag into Instant Pot.

Dump in pasta shells, then chicken broth, and cook on high pressure for 2 minutes.

Do a quick release immediately after cooking ends and dump in the cheese and evaporated milk.

Mix in thoroughly till everything is melted together and enjoy!

Notes

GLUTEN-FREE ALTERNATIVE:

-Swap noodles for any gluten-free pasta (rotini or bowtie pasta will work for this!)

DAIRY-FREE ALTERNATIVE:

-Swap cheese for your favorite dairy-free kind!

CROCKPOT ALTERNATIVE:

Dump bag into crockpot and cook on low for 4 hours. Turn crockpot on high for the last 30 minutes and add pasta, broth, cheese, and evaporated milk to the pot. Once the pasta is tender you’re good to go!