Chicken Fajita Mac & Cheese
Two comfort food classics in one bowl, fajita-spiced chicken and peppers folded straight through a proper creamy mac and cheese. A touch of honey glazes the chicken right at the end for a bit of sticky sweetness against all that smoky paprika and cumin.
The cheese sauce comes together low and slow, milk, cream cheese and butter melted together before the cheddar goes in gradually. Rushing this with high heat is what makes cheese sauces split, so patience here pays off.
Five containers, freezer-friendly, and genuinely more interesting than your standard mac and cheese.
Chicken Fajita Mac & Cheese
FAJITA MAC & CHEESE · CHICKEN · MEAL PREP · EASY
Two favourites, genuinely better together
Caramelising the onion and capsicum properly before the chicken even goes in the pan builds a depth of flavour that just tossing everything in together wouldn't give you.
A quick honey glaze on the chicken at the end adds just enough sweetness to balance the smoky, savoury spices without turning the dish into something sugary.
And building the cheese sauce low and slow means it stays smooth and glossy, not oily or split, holding up properly through reheats too.
Chicken Fajita Mac and Cheese
Ingredients
Chicken Fajita
- 800 g Chicken Breast Sliced or Diced
- 15 ml Neutral Oil
- 9 g Smoked Paprika
- 6 g Garlic Powder
- 4 g Onion Powder
- 2 g Dried Oregano
- 4 g Ground Cumin
- 20 g Honey
- 2 Garlic Cloves Minced
- Salt & Pepper
Fajita Veg
- 10 ml Neutral Oil
- 1 Large Onion Sliced or Diced
- 2 Bell Pepper (Capsicum) Sliced or Diced
- 3 Garlic Cloves Minced
- 6 g Smoked Paprika
- 3 g Oregano
- 3 g Ground Cumin
- 3 g Garlic Powder
- Salt To Taste
- Cracked Black Pepper To Taste
Creamy Mac & Cheese
- 250 g Dry Macaroni or Shells
- 325 ml Full or Light Milk
- 150 g Light Cream Cheese
- 130 g Cheddar Cheese Grated
- 14 g Unsalted Butter
- Salt & Pepper
Method
Cook the Fajita Veg
- Heat olive oil in a large pan over medium–high heat. Add the onion and capsicum, season with salt, and cook for 6-7 minutes until softened and lightly caramelised. Add the garlic, smoked paprika, oregano, cumin, and garlic powder. Stir for 1–2 minutes until fragrant and coated. Remove from the pan and set aside.
Cook the Chicken
- Add olive oil to the same pan. Once hot, add the chicken and season with smoked paprika, garlic powder, onion powder, dried oregano, cumin, and salt. Cook for 6–7 minutes, stirring occasionally, until lightly golden. Add the minced garlic and honey. Stir until the chicken is glazed. Return ⅔ of the cooked veg to the pan and mix through.
Make the Creamy Mac
- Cook the macaroni until al dente, then drain. In a pot over low heat, add the milk, cream cheese, and butter. Stir until smooth and slightly thickened. Add the cheddar, salt, and pepper. Stir until melted. Add the cooked macaroni and fold it into the sauce until creamy. Adjust with a splash of pasta water if needed. Add the remaining fajita vegetables and fold them in. Remove from the heat.
Finish & Serve
- Divide evenly into 5 containers. Garnish with coriander or lime if desired.
Why watch the chicken closely once the honey goes in?⌄
Honey catches and burns fast over medium-high heat. Keep it moving in the pan and pull it as soon as it's glazed, rather than leaving it to caramelise unattended.
Can I use a different cheese instead of cheddar?⌄
Yes, a Mexican blend or Monterey Jack both work well here and lean into the fajita flavours nicely. Cheddar gives the sharpest, most classic mac and cheese flavour if you want to stick with it.
Can I leave out the honey?⌄
Yes, the dish still works fine without it. You'll lose the sticky glaze on the chicken, but the fajita spices carry plenty of flavour on their own.
Can I use a different pasta shape?⌄
Yes, shells are already suggested alongside macaroni for a reason, both hold the cheese sauce well. Small pasta shapes generally work better here than long strands.
