Green Chili Chicken Mac (Printable Version)

Creamy skillet macaroni with tender chicken, mild green chiles, and a blend of melty cheeses for Southwestern comfort.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Chiles & Cheese

13 - 2 cans (4 oz each) mild diced green chiles, drained
14 - 1 1/2 cups shredded Monterey Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 1/4 cup grated Parmesan cheese

→ Garnish

17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced

# How To Make:

01 - Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to combine.
03 - Gradually whisk in the milk and chicken broth. Cook until the mixture thickens, approximately 3 to 4 minutes.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until evenly distributed.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses. Stir until smooth and fully melted.
06 - Fold in the green chiles and cooked chicken. Simmer for 2 minutes to heat through completely.
07 - Add the cooked macaroni, stirring until well coated and creamy. Adjust seasoning to taste.
08 - Remove from heat. Garnish with cilantro and sliced jalapeño if desired. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet after you boil the pasta, so cleanup is actually manageable on a weeknight.
  • The green chiles add just enough brightness without any real heat, making it friendly for most palates.
  • Leftover rotisserie chicken turns this into a 40-minute meal that tastes like you spent an hour.
  • Three cheeses melt into a sauce so creamy you'll forget it started with a simple roux.
02 -
  • Don't let the cheese sauce boil hard once the cheese is in, or it will turn grainy and separated instead of silky.
  • Drain the green chiles well or the extra liquid will make your sauce too thin and watery.
  • If the mac seems too thick after sitting, stir in a splash of milk or broth to loosen it back up.
03 -
  • Use a whisk for the roux and sauce, then switch to a wooden spoon once you add the pasta so you don't break the noodles.
  • Grate your own cheese from a block instead of buying pre-shredded, it melts smoother because there's no anti-caking starch.
  • Taste the sauce before adding the pasta, it's your last chance to fix the seasoning without digging through noodles.
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