Save My neighbor knocked on my door one Tuesday night holding a glass baking dish and asked if I had any green chiles. She was making something her sister taught her, a creamy mac and cheese with chicken and a Southwestern kick. I handed her two cans, and an hour later she brought over a bowl that changed how I thought about comfort food. The mild heat, the way the cheese clung to every piece of pasta, the tender chicken folded in—it was like someone had whispered a secret into a pot of mac and cheese.
I made this for my kids on a night when I was too tired to think. They ate two servings each and my youngest asked if we could have it every week. My husband, who usually picks at casseroles, scraped his bowl clean and stood at the stove eating straight from the skillet. That night it became one of those recipes I keep in my back pocket when I need something reliable and warm.
Ingredients
- Elbow macaroni or small pasta shells (12 oz): Small shapes hold the creamy sauce in every bite, and I always cook mine just shy of tender since they'll finish in the skillet.
- Cooked chicken breast, diced or shredded (2 cups): Rotisserie chicken is my go-to here because it saves time and adds a little extra flavor from the seasoning.
- Unsalted butter (2 tbsp): The base of the roux that thickens everything into that silky sauce.
- All-purpose flour (2 tbsp): Whisked with butter, it creates the structure that keeps the sauce from breaking.
- Whole milk (2 cups): Full-fat milk gives the sauce body and richness without feeling heavy.
- Chicken broth (1/2 cup): Adds a savory depth that plain milk can't quite achieve.
- Garlic powder (1/2 tsp): A quiet backbone of flavor that doesn't shout but you'd miss it if it weren't there.
- Onion powder (1/2 tsp): Brings a sweet, mellow note that balances the spice.
- Ground cumin (1/2 tsp): This is what makes it taste Southwestern, earthy and warm.
- Smoked paprika (1/2 tsp): Adds a hint of smokiness that makes people wonder what your secret is.
- Salt and black pepper: Season to your taste, but don't skip tasting before serving.
- Mild diced green chiles, drained (2 cans, 4 oz each): These bring gentle heat and a bright, tangy flavor that doesn't overpower.
- Shredded Monterey Jack cheese (1 1/2 cups): Melts like a dream and adds creaminess without being too sharp.
- Shredded sharp cheddar cheese (1 cup): Gives the sauce a bold, tangy backbone.
- Grated Parmesan cheese (1/4 cup): A little goes a long way, adding a salty, nutty finish.
- Chopped fresh cilantro (1/4 cup, optional): Brightens the whole dish right before serving.
- Sliced jalapeño (optional): For anyone who wants a little more fire on top.
Instructions
- Boil the pasta:
- Cook your macaroni in well-salted boiling water until just al dente, following the package time. Drain it well and set it aside while you build the sauce.
- Start the roux:
- Melt butter in a large skillet over medium heat, then whisk in the flour. Stir constantly for about a minute until it smells nutty and turns a light golden color.
- Build the creamy base:
- Slowly pour in the milk and chicken broth, whisking as you go to keep it smooth. Let it simmer gently, stirring often, until it thickens enough to coat the back of a spoon, about three to four minutes.
- Season the sauce:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Let it bubble for another minute so the spices bloom and fill your kitchen with warmth.
- Melt in the cheese:
- Add the Monterey Jack, cheddar, and Parmesan, stirring until every bit melts into a glossy, smooth sauce. If it looks too thick, add a splash more broth.
- Fold in chiles and chicken:
- Stir in the drained green chiles and cooked chicken, letting everything heat through for about two minutes. The chiles will soften slightly and release their flavor into the sauce.
- Combine with pasta:
- Add the cooked macaroni to the skillet and stir gently until every piece is coated in that creamy, speckled sauce. Taste and adjust the salt or pepper if needed.
- Serve it hot:
- Remove from heat, sprinkle with fresh cilantro and sliced jalapeño if you like. Serve it straight from the skillet while it's still steaming.
Save One evening my friend came over unannounced, stressed and hungry. I reheated a bowl of this and she sat at my counter, quiet for the first time in weeks, just eating. When she finished, she looked up and said it tasted like being taken care of. That's when I realized some recipes aren't just about feeding people, they're about giving them a moment to breathe.
Making It Your Own
If you want more heat, swap the Monterey Jack for pepper Jack or toss in a pinch of cayenne with the spices. I've also stirred in a handful of frozen corn or black beans when I needed to stretch it further. Once I added roasted poblano peppers instead of canned chiles, and the smokiness was incredible. This recipe is forgiving, so let your pantry and your mood guide you.
What to Serve Alongside
A crisp green salad with lime vinaigrette cuts through the richness perfectly. I've also served it with roasted zucchini or a quick slaw made with cabbage and cilantro. If you're feeding a crowd, warm flour tortillas on the side turn it into a build-your-own situation that everyone loves. Keep it simple and let the mac shine.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container. The sauce thickens as it cools, so when you reheat it, add a few tablespoons of milk or broth and stir over low heat until it loosens up. I've never tried freezing it because it never lasts that long, but I imagine it would hold up if you thawed it slowly in the fridge first.
- Reheat gently on the stovetop with a splash of liquid to restore creaminess.
- Avoid microwaving on high or the cheese can separate and turn oily.
- Taste again after reheating and adjust seasoning, especially salt.
Save This is the kind of recipe that quietly becomes part of your rotation, the one you make on a Wednesday without thinking twice. It's warm, reliable, and somehow tastes like home even if you've never made it before.
Recipe FAQ
- → Can I use frozen or canned chicken?
Yes, absolutely. Rotisserie chicken is convenient and adds great flavor. You can also use canned chicken (drained and flaked), though the texture won't be quite as tender as fresh cooked chicken breast.
- → How do I make this spicier?
Swap mild green chiles for hot varieties, add a pinch of cayenne pepper to the sauce, or use pepper Jack cheese instead of Monterey Jack. A fresh jalapeño garnish also adds nice heat.
- → Can I prepare this ahead of time?
You can cook it completely and reheat gently on the stovetop with a splash of milk to restore creaminess. Store in an airtight container in the refrigerator for up to three days.
- → What pasta shapes work best?
Elbow macaroni is traditional, but any small pasta shape like shells, penne, or ditalini will work well. Avoid thin pastas that may break apart in the creamy sauce.
- → Is this recipe gluten-free?
The standard version contains wheat flour and regular pasta. Use cornstarch or a gluten-free flour blend for the roux and substitute gluten-free pasta for a completely gluten-free dish.
- → What vegetables pair well with this dish?
Serve alongside roasted vegetables like broccoli, bell peppers, or asparagus, or with a crisp green salad. Corn also complements the Southwestern flavors nicely.