Chicken Fajita Mac and Cheese

Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Boneless, Skinless Chicken Breasts (455 g) in it until it is cooked through.

Add the Red Bell Pepper (1), Green Bell Pepper (1), and Onion (1). Let them become soft and fragrant for another 2 minutes or so.

While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 tsp), Garlic Powder (1/2 tsp), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

Pour in the juice from the Lime (1) as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.

Add the Butter (90 mL) and All-Purpose Flour (45 g) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.

Slowly pour in the Milk (720 mL) while you keep whisking, then add the remaining Taco Seasoning (1/2 tsp) and Dijon Mustard (1 tsp). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.

In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (455 g). Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.

Whisk in the Cheddar Cheese (170 g) and Smoked Gouda (115 g) until it is a smooth, gorgeous and cheesy sauce.

Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!