Southwest-Style Mac & Cheese Using Rotisserie Chicken
I know what you're thinking... this looks too simple. But trust me sis, this little hack is about to blow your mind and your taste buds away. My kids ask for it on repeat, and every adult I've ever fed this has gone back for seconds. This is the perfect day 2 or day 3 move with that rotisserie chicken — and it only takes a small amount of that leftover shredded chicken magic mixture you already made for quesadillas.
This is the ultimate "make the most of what you've got" meal, and that's exactly why it lives on this blog.
Here's the move: make your boxed Mac & Cheese — Kraft, any kind, however you normally do it. Drain it (I swear by my strainer attachment, total game-changer), then stir in your butter and a splash of milk like usual.
Now for the magic — fold in that leftover shredded chicken, Rotel, and veggie mixture you've got tucked away in the fridge or freezer from your quesadilla night. Add a little extra seasoning if it needs it — chipotle, Cajun seasoning, black pepper, garlic powder, whatever's calling your name — and stir it all together.
That's it. That's the whole hack. A creamy, cheesy bowl of comfort with a smoky Southwest kick, made almost entirely from things you already had on hand.
Stretchy. Simple. Stupid good. That's how we do it around here.
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