Green Chili Chicken Mac and Cheese (Printable)

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

# 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 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:

01 - Cook macaroni in salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly.
03 - Gradually whisk in milk and chicken broth. Cook until the mixture thickens, about 3 to 4 minutes.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper.
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.
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 Advice:

01 -
  • The creamy cheese sauce comes together faster than you can set the table, making it perfect for those nights when everyone is starving and patience is running thin.
  • Leftover rotisserie chicken transforms into something that feels fancy enough for company but comforting enough for a Tuesday night.
  • The subtle heat from green chiles adds just enough interest to keep you coming back for bite after bite without overwhelming anyone who prefers mild flavors.
02 -
  • The sauce will look thin when you first add the milk, but give it time to thicken before adding the cheese or you will end up with soup instead of mac and cheese.
  • Grating your own cheese makes a huge difference in how smoothly it melts, so avoid pre shredded cheese which contains anti caking agents.
  • If you make this ahead, the sauce will thicken up considerably in the refrigerator, so splash in a little extra milk when reheating.
03 -
  • Shred your cheese from a block instead of buying pre shredded for the smoothest, most luxurious sauce possible.
  • Warm your milk slightly before adding it to the roux to help prevent lumps and speed up thickening.
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