Creamy skillet mac with tender chicken, green chiles, and three-cheese blend for a Southwestern comfort classic.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Chicken
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce Base
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp 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 (optional)
17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced
# Step-by-Step:
01 - Bring salted water to boil and cook macaroni according to package directions. Drain thoroughly and set aside.
02 - Melt butter in large skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form smooth roux.
03 - Gradually whisk in milk and chicken broth. Cook 3-4 minutes until thickened, stirring frequently to prevent lumps.
04 - Add garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Whisk until spices are evenly distributed.
05 - Stir in Monterey Jack, cheddar, and Parmesan cheeses. Continue stirring until completely melted and sauce is smooth and creamy.
06 - Fold in diced chicken and drained green chiles. Simmer 2 minutes until everything is heated through.
07 - Add cooked macaroni to skillet, stirring until pasta is thoroughly coated with sauce. Adjust seasoning if needed. Remove from heat, garnish with cilantro and jalapeño slices if desired, and serve immediately.
