Green Chili Chicken Mac

The first time I made green chili chicken mac, it was purely out of desperation on a Tuesday night when the refrigerator held nothing but random leftovers. My husband walked in mid stir and asked what that incredible smell was and I honestly had to think about it because I had just thrown things together. Now it has become one of those meals I can make without even looking at the recipe, which is funny considering that first attempt was almost a disaster when I accidentally dumped too much cumin in. Something about the way the smoky spices hit the creamy cheese sauce just clicked, and now whenever friends ask for comfort food recommendations, this is always the first thing I mention.

Last winter my sister came over during that awful week when everyone in our house was recovering from the flu and she brought rotisserie chicken. I threw together this mac and cheese and we ate it standing up at the counter while she told me about her new job. She texted me the next morning saying she had dreams about that cheese sauce, and now whenever she visits she casually asks if I happen to have any green chiles in the pantry. There is something about warm, spiced pasta that just makes conversations flow easier.

Ingredients

• 12 oz elbow macaroni or small pasta shells: I have used both shapes and they both work beautifully, but there is something about how the sauce clings to pasta shells that feels extra luxurious
• 2 cups cooked chicken breast: Rotisserie chicken from the grocery store is my secret shortcut here, but any leftover grilled or baked chicken works perfectly
• 2 tbsp unsalted butter: This forms the base of your roux, so do not be tempted to reduce it or your sauce will not thicken properly
• 2 tbsp all purpose flour: The flour and butter combination is what creates that silky restaurant style texture instead of a grainy sauce
• 2 cups whole milk: I have tried using lower fat milk and it just does not give you that rich, creamy consistency you want
• 1/2 cup chicken broth: This adds a savory depth that keeps the dish from tasting too heavy or one note
• 1/2 tsp garlic powder and onion powder: These two are non negotiable for building that flavor foundation in the background
• 1/2 tsp ground cumin: The cumin is what gives this its Southwestern soul, so do not be tempted to skip it
• 1/2 tsp smoked paprika: Regular paprika will work in a pinch, but the smoked version adds this gorgeous subtle depth
• 1/2 tsp salt and 1/4 tsp black pepper: Start with these amounts and adjust at the end because the cheese adds saltiness too
• 2 cans mild diced green chiles: I drain them thoroughly so the sauce does not become watery, but keep that liquid if you want extra spice
• 1 1/2 cups shredded Monterey Jack: This melts into the creamiest base and has such a mild, perfect flavor
• 1 cup shredded sharp cheddar cheese: The sharpness cuts through all that creaminess and adds the punchy flavor backbone
• 1/4 cup grated Parmesan cheese: This little addition is what makes the sauce taste like it came from a nice restaurant
• 1/4 cup chopped fresh cilantro: I always have this on hand because the fresh herbal hit brightens everything at the end
• 1 jalapeño, thinly sliced: Totally optional, but I love the pop of green and the extra heat for anyone who wants it

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Cook your pasta to perfection:

Boil your macaroni in salted water until it is just shy of al dente because it will cook more in the sauce later. Drain it well and set it aside, but do not rinse it because that starch helps the sauce cling.

Build your roux base:

In a large skillet over medium heat, melt that butter until it bubbles, then whisk in your flour and cook for exactly one minute while stirring constantly. You want it to bubble gently but do not let it brown or your sauce will taste floury.

Create the creamy foundation:

Slowly pour in your milk and chicken broth while whisking furiously to prevent any lumps from forming. Keep whisking and cooking for about 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.

Add all those wonderful spices:

Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Let this cook for just 30 seconds to bloom the spices and fill your kitchen with the most incredible smell.

Melt in the cheese magic:

Add your Monterey Jack, cheddar, and Parmesan cheeses, then stir until everything is melted and smooth. The sauce should be glossy and thick enough to coat a spoon generously.

Bring it all together:

Fold in those drained green chiles and your cooked chicken, letting everything simmer for two minutes so the chicken warms through. Then add your cooked pasta and stir until every piece is coated in that gorgeous sauce.

Finish with flair:

Taste it and adjust the seasoning if needed, then remove it from heat. Top with fresh cilantro and those jalapeño slices if you are using them, and serve it hot while the cheese is still wonderfully gooey.

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My daughter announced this summer that green chili chicken mac is officially her birthday dinner request, which is pretty huge considering she used to refuse anything with visible spices. We made it together last week and she was so proud of herself for making the roux without any lumps, beaming like she had just discovered fire. Those moments in the kitchen where recipes become traditions are exactly why I love cooking so much.

Making It Your Own

I have made this with pepper Jack cheese instead of Monterey Jack when I wanted more kick, and honestly it might be my favorite variation now. Sometimes I add roasted corn or black beans to stretch it and make it feel more like a complete meal. The beauty of this recipe is how forgiving it is while still feeling special enough for company.

The Perfect Cheese Strategy

After years of making mac and cheese, I have learned that pre shredded cheese just does not melt as smoothly as blocks you grate yourself. Those anti caking agents on pre shredded cheese can make your sauce grainy instead of silky. I buy blocks of cheese and use my box grater, which takes maybe two extra minutes but makes such a difference in the final texture.

Serving Ideas

This dish is rich enough to stand on its own, but a crisp green salad with a tangy vinaigrette cuts through the creaminess beautifully. I have also served it alongside roasted broccoli or asparagus when I want something green on the plate.

• Warm some tortilla chips on the side for scooping up any extra sauce
• Serve with a simple tomato and avocado salad to balance the richness
• Keep extra hot sauce on the table for anyone who wants to dial up the heat

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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There is something so satisfying about a dish that comes together quickly but tastes like it required way more effort than it actually did. This green chili chicken mac has become my go to for feeding crowds, comforting friends, and those nights when only cheese and pasta will do.

Questions & Answers

→ Can I use frozen chicken instead of cooked chicken?

Yes, you can use frozen chicken. Thaw it completely first, then cook it by pan-frying or baking until cooked through before dicing. Alternatively, rotisserie chicken is a convenient shortcut that works beautifully in this dish.

→ What type of green chiles should I use?

Mild canned diced green chiles are recommended for the original mild flavor profile. For extra heat, substitute hot green chiles or add a pinch of cayenne pepper. You can also use fresh poblano peppers, roasted and diced, for a fresher taste.

→ Can I make this ahead and reheat it?

Yes, this dish reheats well. Store it in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat, adding a splash of milk if the sauce has thickened during storage to restore its creamy texture.

→ What cheese substitutions work well?

Pepper Jack cheese adds extra zest and works great in place of Monterey Jack. You can also use Oaxaca or Asadero cheese for authentic Southwestern flavor, or substitute the cheddar with Gruyère for a deeper, more complex taste.

→ How do I prevent the sauce from becoming lumpy?

Whisk the flour into the melted butter for about a minute before gradually adding the milk and broth while continuously whisking. This creates a smooth roux base. Always add liquid slowly and whisk constantly to avoid lumps in the finished sauce.

→ Is this dish freezer-friendly?

While the dish can be frozen, the texture of the pasta and sauce may change slightly upon thawing. It's best enjoyed fresh or refrigerated for up to three days. If freezing, use within one month and thaw overnight in the refrigerator before reheating gently on the stovetop.