Save The first time green chiles ended up in my mac and cheese was purely accidental. Id grabbed the wrong can at the grocery store, too distracted by a phone call to notice until I was already melting butter in the pan. Instead of starting over, I just shrugged and dumped them in. That kitchen mistake became one of my most requested recipes, a perfect example of how a little chaos can lead to something wonderful.
Last winter my sister came over after a terrible week at work, the kind where you just need someone to put food in front of you without asking questions. I made this exact recipe, watching her shoulders actually drop as she took that first creamy, spicy bite. We sat at the counter with our bowls, not saying much, just letting the warmth do its job. Sometimes food is the best conversation.
Ingredients
- 12 oz elbow macaroni: I prefer shells actually, those little curves catch the sauce in ways elbows never will
- 2 cups cooked chicken breast:Rotisserie chicken from the grocery store works beautifully here, no shame in that shortcut
- 2 tbsp unsalted butter:Dont let it brown, you want it fully melted before adding the flour
- 2 tbsp all-purpose flour:This builds your roux foundation, whisk it in thoroughly or youll get lumpy sauce
- 2 cups whole milk:Room temperature milk incorporates better than cold, prevents that shocking seize when it hits the hot pan
- 1/2 cup chicken broth:This subtle addition adds depth that keeps the sauce from tasting too flat
- 1/2 tsp garlic powder:Like having roasted garlic flavor without the chopping
- 1/2 tsp onion powder:Works with the garlic to create that savory backbone
- 1/2 tsp ground cumin:This is what gives it that Southwestern soul
- 1/2 tsp smoked paprika:I promise this makes people ask whats your secret
- 1/2 tsp salt:Start here, you can always add more at the end
- 1/4 tsp black pepper:Freshly ground makes a genuine difference
- 2 cans mild diced green chiles:Drain them well, extra liquid will throw off your sauce consistency
- 1 1/2 cups shredded Monterey Jack:This melts like a dream and brings that mild creaminess
- 1 cup shredded sharp cheddar:The sharpness cuts through all that richness
- 1/4 cup grated Parmesan:Salty, nutty, and makes everything taste more complete
- 1/4 cup chopped fresh cilantro:Fresh herb brightness at the end feels essential to me
- 1 jalapeño, thinly sliced:Only if you want that extra heat, completely optional
Instructions
- Cook your pasta:
- Get your salted water boiling and cook the macaroni until its just shy of al dente, it will finish cooking in the sauce later
- Build your roux base:
- Melt that butter in your large skillet over medium heat, whisk in the flour and keep it moving for a full minute, you want to cook out that raw flour taste
- Create the sauce:
- Slowly pour in the milk and broth while whisking constantly, keep going until it thickens enough to coat the back of a spoon, about 3 to 4 minutes
- Season the sauce:
- Stir in all your spices, garlic and onion powder, cumin, smoked paprika, salt and pepper, let them bloom in the hot sauce for a minute
- Melt in the cheese:
- Add all three cheeses at once, turn the heat down slightly and stir until completely smooth and velvety
- Add the good stuff:
- Fold in those drained green chiles and the cooked chicken, let everything simmer together for 2 minutes
- Bring it all together:
- Toss in your cooked pasta and stir until every piece is coated in that gorgeous sauce, taste and adjust salt if needed
- Finish and serve:
- Sprinkle with fresh cilantro and those jalapeño slices if you are feeling adventurous, serve while its still bubbling hot
Save This recipe has become my go-to for new parents and friends recovering from surgery, something substantial and nurturing but not too heavy. Last month I dropped off a batch to my neighbor who had just had knee surgery, and she texted me two days later asking for the recipe. That is always the sign of a keeper.
Making It Your Own
I have played around with this base so many times, swapping pepper jack for the Monterey Jack when I want more heat, or adding frozen corn for extra sweetness. Once I stirred in black beans and served it over tortilla chips, which was not traditional but absolutely delicious. The framework is solid enough to handle your experiments.
The Leftover Situation
Full disclosure, this sauce thickens up considerably in the fridge. When I reheat leftovers, I always splash in a little extra milk and warm it slowly over low heat, stirring frequently. It never comes back quite as creamy as the first night, but honestly, I have eaten it cold standing at the counter at midnight more times than I should admit.
What To Serve Alongside
A crisp green salad with a vinaigrette cuts through all that richness beautifully. I have also served it with roasted broccoli or simple sautéed zucchini when I want to feel slightly virtuous about the vegetable situation. But honestly, sometimes this is enough on its own.
- A glass of cold beer or crisp white wine pairs surprisingly well
- Keep extra hot sauce on the table for the heat seekers
- Crusty bread for sopping up any sauce left in the bowl is never a bad idea
Save Hope this brings as much comfort to your table as it has to mine over the years.
Recipe FAQs
- → Can I use fresh green chiles instead of canned?
Yes, absolutely. Roast fresh poblano or Hatch chiles, peel off the skin, remove seeds, and dice them. You'll need about 2 cups of fresh chiles to replace the two cans. Fresh chiles add wonderful depth and a slightly smoky flavor.
- → What type of chicken works best?
Cooked chicken breast is ideal for this dish. Rotisserie chicken, leftover grilled chicken, or poached chicken all work beautifully. Avoid overly processed chicken as it can become stringy. Aim for roughly 2 cups of diced or shredded cooked chicken.
- → How do I prevent the sauce from becoming lumpy?
The key is whisking constantly when adding milk to the flour-butter roux. Add milk gradually while whisking continuously to create a smooth base. Cook the roux for a full minute before adding liquid, and maintain medium heat throughout to avoid scorching.
- → Can I make this dish ahead of time?
Yes, prepare the sauce and components separately, then combine just before serving. Store the sauce in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of milk if the sauce thickens too much upon standing.
- → What cheese substitutions work well?
Pepper Jack adds spicy notes, while Oaxaca or quesadilla cheese provides creaminess. You can use Gruyère for depth or Colby for a milder flavor. Maintain the total cheese amount at 3.5 cups for proper sauce consistency and richness.
- → How do I adjust the heat level?
For milder results, stick with mild canned green chiles as written. For spicier versions, use hot green chiles, substitute pepper Jack for Monterey Jack, or add 1/4 teaspoon cayenne pepper and thinly sliced jalapeños as garnish.