Green Chili Chicken Mac and Cheese

The first time I made green chili mac was on a Tuesday night when I had leftover rotisserie chicken and a random can of diced green chiles staring at me from the pantry. Now it is the most requested dinner in my house. Something about that creamy, slightly smoky sauce just hits different on busy weeknights.

Last winter my sister came over when I was testing this recipe, and she literally stood over the stove eating it straight from the skillet with a spoon. That is when I knew this was not just another pasta dish.

Ingredients

• 12 oz elbow macaroni or small pasta shells: Classic shapes that catch all that creamy sauce in every bite
• 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken works perfectly here, saving you time and adding extra flavor
• 2 tbsp unsalted butter: The foundation of your roux, so do not skip this
• 2 tbsp all-purpose flour: This thickens the sauce into that velvety texture we are after
• 2 cups whole milk: I tried skim milk once and the sauce was just sad, spring for the good stuff
• 1/2 cup chicken broth: Adds a savory backbone that complements the spices perfectly
• 1/2 tsp garlic powder and onion powder: These two are the dynamic duo of flavor building
• 1/2 tsp ground cumin and smoked paprika: This is where the Southwestern vibe really comes alive
• 2 cans mild diced green chiles, drained: The star of the show, draining them prevents a watery sauce
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and has a mild flavor that lets the spices shine
• 1 cup shredded sharp cheddar cheese: Brings that tangy sharpness we all love in mac and cheese
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty depth that rounds out the sauce
• Fresh cilantro and sliced jalapeño for garnish: Totally optional but makes it look like you tried harder than you actually did

Instructions

Get your pasta going first:

Cook the macaroni in salted boiling water until just shy of al dente, since it will finish cooking in the sauce later

Start your creamy base:

Melt the butter in a large skillet over medium heat, then whisk in the flour and cook for a full minute while stirring constantly

Build that velvety sauce:

Gradually whisk in the milk and chicken broth, keeping the mixture moving until it thickens enough to coat the back of a spoon

Add all those warm spices:

Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until fragrant

Make it cheesy:

Add the Monterey Jack, cheddar, and Parmesan cheeses, stirring until completely melted and smooth

Bring it all together:

Fold in the green chiles and cooked chicken, letting everything simmer for a couple minutes to get friendly

The final toss:

Add the cooked macaroni and stir until every noodle is coated in that gorgeous sauce

Time to eat:

Pull it from the heat, garnish with cilantro and jalapeño if you are feeling fancy, and serve immediately

Save

My neighbor texted me at 9pm one night begging for this recipe after smelling it through our shared wall. Now we have a standing arrangement where I make a double batch and she brings dessert.

Make It Your Own

I have played around with this base recipe more times than I can count. Sometimes I swap in pepper jack for a kick, or add corn and black beans to stretch it further.

Serving Ideas

A crisp green salad with a tangy vinaigrette cuts right through the richness. On cold nights, roasted broccoli or cauliflower on the side makes it feel like a proper Sunday dinner.

Storage And Reheating

This actually reheates beautifully, which is rare for creamy pasta dishes. Store it in an airtight container in the fridge for up to four days.

• Add a splash of milk when reheating to bring back that creamy consistency
• The microwave works but a small skillet over low heat gives you the best texture
• I honestly eat the leftovers cold for breakfast with hot sauce, do not judge me

Save

Hope this becomes a weeknight staple in your kitchen like it has in mine. Happy cooking.

Recipe Help & Answers

→ Can I use dried pasta instead of fresh?

Yes, dried elbow macaroni works perfectly and is the standard choice for this dish. Cook according to package directions until al dente, then drain before folding into the creamy cheese sauce.

→ What type of green chiles should I use?

Mild canned diced green chiles are recommended for this dish. If you prefer more heat, substitute hot green chiles or add a pinch of cayenne pepper to the sauce.

→ Can I make this ahead of time?

Yes, you can prepare the components ahead. Cook pasta and chicken separately, then assemble and heat through in a skillet just before serving. Reheat gently over medium heat, adding a splash of milk if needed to restore creaminess.

→ What are good substitutions for the cheeses?

Monterey Jack can be swapped for Pepper Jack for extra zest. You can also use Gruyère or Fontina for different flavor profiles. Keep the ratio of cheeses similar to maintain the creamy texture.

→ How do I prevent the sauce from becoming lumpy?

Whisk the roux of butter and flour thoroughly before gradually adding the milk and broth. Keep heat at medium and stir continuously until thickened. Add cheese slowly off the heat for a smooth, silky sauce.

→ Can I use rotisserie chicken for convenience?

Absolutely. Rotisserie or leftover grilled chicken work wonderfully and save preparation time. Simply shred or dice to the desired size before folding into the sauce.