Green Chili Chicken Mac

The first time I made this green chili chicken mac, my kitchen smelled like a Southwest cantina on a cool evening. My roommate walked in and actually asked what restaurant Id ordered from. That creamy, cheesy sauce with just the right kick of green chiles has become my go-to comfort food on busy weeknights.

Last winter, my sister was recovering from surgery and I brought over a batch of this mac and cheese. She took one bite and told me it was the best thing shed eaten in weeks. Theres something about that combination of warm spices and melty cheese that just feels like a hug.

Ingredients

• Elbow macaroni: The classic shape for catching all that creamy sauce in every bite, though small shells work beautifully too
• Cooked chicken breast: Rotisserie chicken is my secret weapon here, already seasoned and perfectly tender
• Unsalted butter: Forms the base of your roux, starting with butter gives the sauce a rich, velvety foundation
• All-purpose flour: Essential for thickening the sauce into that perfect cheese-coating consistency
• Whole milk: Creates the creamiest sauce, though you can get away with 2 percent if thats what you have
• Chicken broth: Adds depth and savory flavor that balances the rich cheese perfectly
• Garlic powder: Distributes evenly throughout the sauce without any burnt bits fresh garlic might leave behind
• Onion powder: Provides subtle background sweetness that enhances the chiles flavor
• Ground cumin: The earthy backbone that gives this dish its Southwestern personality
• Smoked paprika: Adds a gorgeous color and just a hint of smoky depth
• Mild diced green chiles: The star of the show, bringing gentle heat and that signature flavor
• Monterey Jack cheese: Melts beautifully and has a mild flavor that lets other ingredients shine
• Sharp cheddar cheese: Provides that classic cheese flavor we all crave in mac and cheese
• Grated Parmesan cheese: A salty finish that rounds out all the flavors
• Fresh cilantro: Bright herbal notes that cut through the richness, though its totally optional

Instructions

Cook your pasta to perfection:

Boil salted water and cook your macaroni until its just al dente, about a minute less than the package recommends since it will cook more in the sauce later. Drain well and set aside.

Build your flavor foundation:

Melt butter in your large skillet over medium heat, then whisk in the flour. Keep it moving for about a minute until it smells slightly nutty, and youll know your roux is ready.

Create the creamy base:

Slowly pour in the milk and chicken broth while whisking constantly to prevent any lumps. Let this bubble gently for about 3 or 4 minutes until it coats the back of a spoon.

Add the spices:

Stir in your garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. The sauce will turn a beautiful golden color and start smelling absolutely incredible.

Make it cheese heaven:

Remove the skillet from the heat briefly and stir in all three cheeses. They will melt into the sauce, creating this glossy, smooth coating that makes everything better.

Bring it all together:

Fold in your green chiles and cooked chicken, letting everything warm through for about 2 minutes. Then add your cooked pasta and stir until every noodle is coated in that glorious sauce.

Serve it up:

Taste and adjust the seasoning if needed, then garnish with fresh cilantro and jalapeño slices if you want extra kick. Serve hot while the cheese is still wonderfully gooey.

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This recipe became my husbands unexpected favorite after I made it on a Tuesday night. He still asks for it whenever the weather turns even slightly chilly, claiming its better than any restaurant version hes ever tried.

Making It Ahead

Ive learned through experience that this dish reheats beautifully, making it perfect for meal prep Sundays. Store it in an airtight container and add a splash of milk when reheating to bring back that creamy consistency.

Cheese Swaps That Work

While the original cheese blend is perfection, Ive experimented with different combinations based on what was in my fridge. Pepper Jack adds a nice kick, and a little gouda creates an incredibly smoky depth.

Getting The Best Texture Every Time

The difference between good and great mac and cheese often comes down to sauce consistency. Pay attention to how it coats your spoon, and remember that it will continue thickening as it cools slightly.

• Dont skip the roux step, its what keeps your sauce smooth instead of watery
• Grate your own cheese if possible, pre-shredded cheese has anti-caking agents that affect melting
• Let the dish rest for about 5 minutes before serving to let the sauce set slightly

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Theres something deeply satisfying about a skillet meal that brings everyone to the table. Hope this becomes one of your family's most requested comfort recipes too.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, shells, rotini, or penne work well. The cheese sauce coats any small to medium pasta shape beautifully.

→ How spicy is this dish?

Mild green chiles provide gentle flavor without significant heat. Add jalapeño garnish or cayenne for more spice if desired.

→ Can I make this ahead?

Prepare the sauce and chicken separately up to a day in advance. Reheat gently, combine with pasta, and adjust consistency with splashes of milk.

→ What type of chicken works best?

Rotisserie chicken, leftover grilled breast, or poached chicken all work perfectly. Just dice or shred before adding to the sauce.

→ Can I freeze leftovers?

The creamy sauce may separate slightly when frozen and reheated. For best results, store in the refrigerator for up to 3 days and reheat gently with added milk.

→ How can I make it lighter?

Use reduced-fat milk and cheeses, or increase the vegetable content by adding diced bell peppers or corn along with the green chiles.