Noodles, cheese, veggies, and protein. A meal to make your inner fat kid happy.

These two platters of Fiesta Alfredo Mac and Cheese are going to set your dinner up for success! Just look at those peppers and chives on top!

Take noodles, add some cheese, and you have a meal you can mix and match 365 days a year and make your inner fat kid happy. Toss in some extra veggies and protein and you can even call it dinner – though we aren’t going to dance around the truth – this isn’t healthy eating. Though, Fiesta Alfredo, that sounds healthy 😉. It’s fork-by-fork comfort food. The kind of food I crave more often than a chick is supposed to admit.

Deviate from Velveeta and live a little on the spicy side tonight.

Fiesta Alfredo Mac and Cheese | Kita Roberts

I’m not gonna lie, Mac and Cheese is the king of comfort foods. And not even pretending to be healthy. But it is so good!! And if you give these a try, you won’t be sorry!

If you’ve tried my Fiesta Alfredo Mac and Cheese, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Fiesta Alfredo Mac and Cheese

5 from 1 vote
Cook: 1 hour
Total: 1 hour
Servings: 6
Fiesta Alfredo Mac and Cheese | Kita Roberts
This delicious mac and cheese is loaded with leftover chicken and spices for a creamy cheese dinner!


  • 16 oz elbow or other spirally pasta
  • 2 lbs leftover cooked chicken cut into bite sized pieces
  • 1 small onion diced
  • 1 small red pepper diced
  • 1 14.5 oz can black beans rinsed and drained
  • 1/4 teas salt
  • 1/4 teas pepper
  • 2 teas taco seasoning
  • 1 15 oz jar Alfredo sauce
  • 1/4 cup milk
  • 1 cup chipotle salsa
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated monteray jack cheese
  • 1/4 cup chipotle panko breadcrumbs or just regular panko if you have it on hand
  • 2 to 3 scallions minced


  • Preheat the oven to 350 degrees F. Grease a 13 x 9 baking dish and set aside. Cook the pasta according to manufacturers direction. Drain and rinse.
  • In a large bowl, combine the onion, red pepper, black beans, salt, pepper, and taco seasoning. Toss together. Stir in the Alfredo sauce, milk, and chipotle salsa. Add the cheese and chicken. Pour the pasta into the Alfredo mixture and toss to coat. Pour the pasta mixture into the prepared baking dish. Sprinkle with panko and bake for 35 – 40 minutes until sauce is bubbling and top is golden.
  • Serve with minced scallions and a few dashes of Tabasco on top.


Serving: 1g | Calories: 221kcal | Carbohydrates: 7g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 221mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 852IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 1mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Peppers, chives and grated parmesan, all over a bed of the cheesiest pasta you can dream of. Yeah, it's fat and happy!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. Yup, I can live on this spicy side. I’m not a big fan of plain ole mac and cheese either, but beef it up with lots of flavor (and meat) and I’m your girl. I agree with Mimi. This looks delicious.