2 tablespoons vegetable or canola oil
1 medium yellow onion, diced
2 cloves of garlic, finely minced
1/2 pound loose chorizo sausage
1 14-ounce can diced tomatoes, drained of juice
1 14-ounce can light red kidney beans
1 14-ounce can dark red kidney beans
1 fully-cooked boneless and skinless chicken breast, shredded
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (more to taste)
salt and black pepper (to taste)
1/2 cup chicken broth
3 boxes of Organic Annie's Mac and Cheese
4 tablespoons unsalted butter, cubed
1/3 cup whole milk (more as needed)
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped
Full recipe from : cookingandbeer.com
In a large skillet, add the oil. Heat over medium heat, and add the onion. Cook until tender, about 5 minutes. Add the garlic and cook for an additional minute before adding the chorizo sausage. Break up the sausage and stir. Cook until the sausage is fully-cooked, about 8 minutes. Add the tomatoes, both kidney beans, chicken breast, cumin, chili powder, salt and black pepper to taste, and chicken broth. Stir and cover. Cook for about 10 minute to allow the flavors to meld.
Meanwhile, bring a large pot of water to a boil. Salt the water and add the shells from the 3 boxes of Annie's Mac and Cheese. Cook the shells until al dente, remove from heat, and drain. Set aside.
Add the shells to the skillet with the meat and veggies. Stir to combine.
In a separate medium saucepan, melt the butter. Whisk in the milk and the cheese powder from the boxes of mac and cheese. Whisk until smooth and creamy. Add more milk as needed. Pour the cheese sauce into the shell mixture and add the shredded cheddar cheese. Fold the ingredients together until fully combined.
Keep warm until you are ready to serve. Garnish with fresh parsley. Enjoy!