# 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
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
# Directions:
01 - Boil salted water and cook macaroni according to package directions. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute.
03 - Gradually whisk in whole milk and chicken broth. Cook until thickened, about 3 to 4 minutes.
04 - Incorporate garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper into the sauce.
05 - Stir in Monterey Jack, cheddar, and Parmesan cheeses until smooth and fully melted.
06 - Fold in drained green chiles and cooked chicken. Simmer for 2 minutes to warm through.
07 - Add cooked macaroni to the skillet, stirring to coat thoroughly with sauce. Adjust seasoning as needed.
08 - Remove from heat, garnish with cilantro and sliced jalapeño if desired, and serve immediately.
