You are here: Home » Recipes » Chipotle Chicken Mac Chipotle Chicken Mac Yield servings PrintEmail Ingredients 1 pound uncooked elbow macaroni8 ounces Queso Cheese1/8 teaspoon ground nutmeg1 to 2 drop hot sauce, optional -- Ground black pepper and salt -- (2) 8 ounce skinless chicken breast6 ounces can chipolte chilies2 teaspoons roasted garlic1/2 cup ketchup1/4 cup of water1 tablespoon olive oil3 tablespoons rice wine vinegar1 tablespoon honey3 tablespoons unsweetened cocoa powder Instructions At least a day ahead (the longer the better) prepare chipolte sauce Blend chipoltes, garlic, ketchup, water, olive oil, rice wine vinegar, honey, and cocoa powder. Store in refrigerator till used. Day of… Cover chicken breasts in chipolte sauce and bake at 350 degrees for 30 mins. Cool and shred with Fork. Add more chipolte sauce to chicken till well-covered buy not overly wet. Cover and set aside to marinate while preparing pastas. Cook pasta according to package directions. Drain and transfer to a large bowl. Scald milk by heating in a small saucepan over medium heat Add Queso cheese, nutmeg, hot sauce, pepper and salt to scalded milk. Simmer until cheese melts, stirring constantly. Fold cheese mixture into pasta, separate chicken so it's not clumpy and fold in to pasta and transfer mixture to a serving platter.