Save It The first time I made this green chili chicken mac, my roommate wandered into the kitchen with that suspicious look people get when they smell something unfamiliar and wonderful bubbling away on the stove. She took one tentative bite and promptly demanded the recipe, declaring it better than any restaurant version she had ever tried.
Last winter when my sister was recovering from surgery, I brought over a steaming skillet of this mac and cheese. She told me later that the first spoonful made her feel truly cared for, like a warm embrace on a difficult day.
Ingredients
- 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the creamy sauce in every little curve, though elbows work beautifully too
- 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken from the grocery store is my secret shortcut for weeknight dinners
- 2 tbsp unsalted butter: Let it melt completely before adding the flour so your roux stays smooth and lump-free
- 2 tbsp all-purpose flour: This creates the foundation for that velvety cheese sauce we are after
- 2 cups whole milk: The fat content matters here for the richest, most luxurious texture
- 1/2 cup chicken broth: Adds depth of flavor that milk alone cannot achieve
- 1/2 tsp garlic powder: Use fresh garlic powder rather than old, stale stuff from the back of your pantry
- 1/2 tsp onion powder: Round out the savory notes without any chopping required
- 1/2 tsp ground cumin: This is the Southwestern soul of the whole dish
- 1/2 tsp smoked paprika: Regular paprika will not give you that same subtle smoky undertone
- 1/2 tsp salt, or to taste: Adjust this at the very end since the cheese and broth bring their own saltiness
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- 2 cans mild diced green chiles, drained: Do not skip draining them unless you want a thinner sauce
- 1 1/2 cups shredded Monterey Jack cheese: Buy a block and shred it yourself for the smoothest melting
- 1 cup shredded sharp cheddar cheese: The sharpness cuts through the richness and adds depth
- 1/4 cup grated Parmesan cheese: This adds a salty, nutty finish that makes the whole sauce sing
- 1/4 cup chopped fresh cilantro, for garnish: Completely optional but adds such a lovely pop of color and freshness
- 1 jalapeño, thinly sliced, for extra heat: Leave this on the table so guests can customize their spice level
Instructions
- Get your pasta ready first:
- Cook the macaroni in generously salted boiling water until it is just shy of al dente, since it will finish cooking in the sauce later. Drain it well and set it aside where it will stay warm.
- Build your flavor foundation:
- In a large skillet over medium heat, let the butter melt completely until it foams slightly. Sprinkle in the flour and whisk constantly for about 1 minute until the mixture smells nutty and turns a pale golden color.
- Create your creamy base:
- Pour in the milk and chicken broth gradually, whisking furiously to break up any lumps. Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon, usually 3 to 4 minutes.
- Add your Southwestern spices:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Let the sauce bubble gently for about 30 seconds so the spices bloom and release their fragrance.
- Make it gloriously cheesy:
- Toss in the Monterey Jack, cheddar, and Parmesan cheeses. Remove the pan from heat for this step and stir until the cheese melts completely into a smooth, velvety sauce.
- Bring everything together:
- Fold in the drained green chiles and cooked chicken, letting everything simmer for 2 minutes so the chicken warms through. Add the cooked pasta and stir gently until every piece is coated in that gorgeous sauce.
- Taste and adjust your seasonings:
- This is the moment to add more salt or pepper if needed. Sometimes a splash of milk helps if the sauce has thickened too much while standing.
- Serve it up while it is hot and bubbly:
- Sprinkle fresh cilantro over the top and arrange those jalapeño slices on the side. Serve immediately, because cheese sauce waits for no one.
Save It This recipe became my go-to welcome dish for new neighbors after the couple across the street brought over a plate of cookies when I first moved in. Something about this skillet feels like home, no matter where you are.
Make It Your Own
The beauty of this recipe lies in its adaptability. I have made it with pepper Jack instead of Monterey Jack on nights when I wanted more kick, and once I even used half sharp cheddar and half Gouda for a smoky variation that my family could not stop talking about.
Perfect Pairings
A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. I also love serving roasted broccoli or asparagus on the side because those charred, slightly bitter vegetables balance the creamy comfort of the mac and cheese so perfectly.
Storage and Reheating
This actually tastes even better the next day as the flavors deepen and meld. Store it in an airtight container in the refrigerator for up to four days, though it rarely lasts that long in my house.
- Add a splash of milk when reheating to bring back that silky consistency
- The microwave works but the oven keeps the texture creamier
- Leftovers make an excellent lunch straight from the fridge
Save It There is something profoundly satisfying about a skillet dish that brings everyone to the table faster than any other meal I make. This green chili mac has that magic.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni or small pasta shells are ideal as they hold the creamy sauce well and provide a comforting texture.
- → Can I use leftover chicken for this dish?
Yes, shredded or diced cooked chicken such as rotisserie works perfectly and adds convenience.
- → How spicy is this dish by default?
It uses mild green chiles, resulting in a gentle heat. For more spice, hot green chiles or jalapeño can be added.
- → Is it possible to substitute the cheeses?
Yes, swapping Monterey Jack for pepper Jack adds zest, while cheddar and Parmesan provide a balanced melt and flavor.
- → What side dishes complement this skillet meal?
Crisp green salads or roasted vegetables are great accompaniments to balance the creamy richness.