Green Chili Chicken Mac

The steam rising from that skillet on a cold Tuesday evening carried the scent of roasted cumin and melted cheese, and I knew I'd stumbled onto something worth repeating. I'd been staring at a can of green chiles in my pantry for weeks, trying to figure out what to do with it besides the usual salsa. Then it hit me: what if I threw them into mac and cheese with some leftover chicken? The result was so creamy and unexpectedly comforting that my neighbor knocked on the door asking what smelled so good.

I first made this for my sister after she had her second kid and needed something that would feed everyone without requiring her to stand at the stove for an hour. She called me the next day to ask for the recipe, which is how I knew it had passed the real-world test. Now it's the dish I bring to potlucks when I want to guarantee an empty pan. There's something about the combination of creamy, cheesy, and just a little spicy that makes people come back for seconds even when they claim they're full.

Ingredients

• Elbow macaroni or small pasta shells: The shape matters here because you want something that catches all that creamy sauce in every bite, and elbows do exactly that without being fussy.
• Cooked chicken breast, diced or shredded: Rotisserie chicken is my secret shortcut on busy nights, but any leftover grilled or baked chicken works just as well and saves you a step.
• Unsalted butter: This forms the base of your roux, and using unsalted gives you full control over the seasoning so the dish doesn't turn out too salty.
• All-purpose flour: Whisked into the butter, it thickens the sauce and gives it that velvety texture that clings to every piece of pasta.
• Whole milk: The richness here is essential for a creamy sauce, and I learned the hard way that skim milk just doesn't cut it.
• Chicken broth: It adds a savory depth that plain milk alone can't achieve, and it keeps the sauce from feeling too heavy.
• Garlic powder, onion powder, ground cumin, smoked paprika: These four spices create a warm, slightly smoky backdrop that makes this feel like more than just regular mac and cheese.
• Salt and black pepper: Always taste as you go, because the cheese and broth already bring some saltiness to the party.
• Mild diced green chiles: They bring a gentle heat and a little tang without making anyone reach for a glass of water, and draining them well prevents a watery sauce.
• Monterey Jack, sharp cheddar, and Parmesan cheese: This trio melts into a sauce that's creamy, tangy, and just complex enough to keep things interesting.
• Chopped fresh cilantro and sliced jalapeño: Optional, but they add a fresh pop of color and flavor that makes the dish feel complete.

Instructions

Boil the Pasta:

Cook your macaroni in well-salted boiling water just until al dente, following the package timing. Drain it well and set it aside while you build the sauce, because soggy pasta will ruin the texture.

Start the Roux:

Melt the butter in a large skillet over medium heat, then whisk in the flour and keep stirring for about a minute until it smells toasty. This step cooks out the raw flour taste and sets you up for a smooth sauce.

Build the Sauce:

Slowly pour in the milk and chicken broth while whisking constantly to avoid lumps, then let it cook and thicken for 3 to 4 minutes. You'll know it's ready when it coats the back of a spoon and looks silky.

Season Generously:

Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. The kitchen will start to smell amazing at this point.

Melt the Cheese:

Add all three cheeses and stir gently until everything melts into a smooth, glossy sauce. Don't rush this or crank the heat too high, because cheese can break if it gets too hot too fast.

Fold in Chiles and Chicken:

Stir in the drained green chiles and cooked chicken, letting everything simmer together for about 2 minutes. This gives the flavors a chance to mingle and the chicken time to warm through.

Combine with Pasta:

Add the cooked macaroni to the skillet and toss everything together until every piece is coated in that creamy, cheesy sauce. Taste and adjust the seasoning if needed.

Garnish and Serve:

Take the skillet off the heat, sprinkle with fresh cilantro and sliced jalapeño if you like, and serve it hot straight from the pan. The first bite is always the best when it's still steaming.

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One evening, I served this to a friend who swore she didn't like anything with green chiles, and she ended up eating two bowls while telling me stories about her grandmother's kitchen. That's when I realized this dish has a way of lowering people's defenses and sparking conversation. It's not fancy or complicated, but it has this quiet ability to make a regular weeknight feel a little more special, and that's worth more than any complicated recipe.

Customizing Your Green Chili Mac

If you want more heat, swap the Monterey Jack for pepper Jack or toss in a pinch of cayenne with the other spices. I've also stirred in a handful of frozen corn during the last few minutes of cooking, which adds a sweet pop that plays nicely with the chiles. For a heartier version, add some black beans or diced bell peppers along with the chicken. The beauty of this recipe is that it's flexible enough to handle whatever you have in your fridge without losing its creamy, comforting soul.

Storing and Reheating

Leftovers will keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well on the stovetop with a splash of milk to bring back the creaminess. I've even reheated individual portions in the microwave, stirring halfway through and adding a teaspoon of milk to keep things smooth. The pasta will soak up some of the sauce as it sits, so don't be alarmed if it looks a little thicker the next day. Just loosen it up with a bit of liquid and it'll taste just as good as it did fresh.

Serving Suggestions

This mac and cheese is rich enough to stand on its own, but I like to serve it with a crisp green salad dressed in lime vinaigrette to cut through the creaminess. Roasted vegetables, especially zucchini or poblano peppers, also make a great side that keeps the Southwestern vibe going. If you're feeding a crowd, set out some tortilla chips, salsa, and sour cream on the side so people can customize their bowls.

• A squeeze of fresh lime juice over the top brightens everything up and adds a little zing.
• Crumbled tortilla chips on top give you a satisfying crunch that contrasts with the creamy pasta.
• Leftover mac reheats beautifully and even tastes better the next day after the flavors have had time to settle.

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This is the kind of recipe that feels like a warm hug at the end of a long day, and I hope it becomes one of those dishes you turn to when you need comfort without complication. Enjoy every creamy, cheesy bite.

Recipe FAQs

→ Can I use raw chicken instead of cooked?

Yes. Dice or cut raw chicken into small pieces and cook in the skillet with butter until golden and cooked through (about 6-8 minutes) before making the roux. This adds extra cooking time but ensures fresh flavor.

→ What type of green chiles work best?

Mild canned diced green chiles (like Hatch or poblano varieties) work perfectly and are convenient. For fresh chiles, roast, peel, and dice them. For more heat, substitute hot green chiles or add a pinch of cayenne pepper.

→ Can I make this ahead and reheat?

Yes. Prepare through step 7, cool completely, and refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk if the sauce thickens too much.

→ What cheeses pair well with this dish?

Monterey Jack provides mild creaminess, sharp cheddar adds depth, and Parmesan brings nuttiness. For extra zest, swap Monterey Jack for pepper Jack. Gruyère or smoked gouda also complement the Southwestern flavors beautifully.

→ How do I prevent the sauce from becoming grainy?

Cook the roux (butter and flour mixture) for exactly 1 minute before adding liquid. Add milk gradually while whisking constantly to avoid lumps. Keep heat at medium and whisk continuously until the sauce thickens smoothly before adding cheese.

→ What vegetables pair well as sides?

Serve alongside a crisp green salad with lime vinaigrette, roasted corn, charred zucchini, or roasted bell peppers. A simple cilantro lime slaw adds freshness and complements the Southwestern flavors perfectly.