Save The first time I made this green chili chicken mac, it was actually a Tuesday night rescue mission using leftover rotisserie chicken and a random can of green chiles I'd forgotten in the pantry. My husband took one bite and announced it needed to be in the regular rotation immediately. Something about that smoky, creamy sauce with just the right amount of Southwestern kick makes it feel special even though it comes together in under an hour.
I made this for my sister when she was recovering from surgery last winter, and she actually asked for the recipe before she even finished her bowl. The smell of cumin and melting cheese fills the whole kitchen in the most welcoming way. Now it's our go-to when we need something that says 'I care' but doesn't require spending all day at the stove.
Ingredients
- 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch all that sauce in their little curves, but elbows work perfectly too
- 2 cups cooked chicken breast: Rotisserie chicken is your secret weapon here, already seasoned and tender
- 2 tbsp unsalted butter: Start your roux right with real butter, nothing else creates that velvety base
- 2 tbsp all-purpose flour: This is what transforms milk into a luscious cheese sauce
- 2 cups whole milk: Whole milk makes a noticeably creamier sauce, though you can get away with 2%
- 1/2 cup chicken broth: Adds depth that keeps the sauce from tasting one-note
- 1/2 tsp garlic powder and onion powder: These two are the backbone of the flavor profile
- 1/2 tsp ground cumin: This is what gives it that unmistakable Southwestern character
- 1/2 tsp smoked paprika: Regular paprika doesnt have the same smoky depth we want
- 2 cans mild diced green chiles: Drain them well but dont go crazy squeezing out every drop
- 1 1/2 cups Monterey Jack: The melting champion that makes everything wonderfully gooey
- 1 cup sharp cheddar: Sharp brings the bold flavor that Monterey Jack lacks
- 1/4 cup grated Parmesan: A little salty umami that rounds out the whole sauce
Instructions
- Cook your pasta to perfect tenderness:
- Boil those shells or elbows in salted water until they're just past al dente, since they'll cook a bit more in the sauce later
- Build your flavor base:
- Melt butter in your large skillet over medium heat, whisk in the flour, and let it cook for exactly one minute while constantly stirring
- Create the creamy foundation:
- Slowly pour in the milk and chicken broth while whisking furiously, keeping at it until the mixture noticeably thickens, about 3 to 4 minutes
- Add all those spices:
- Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until the sauce smells incredible
- Melt in the cheese magic:
- Add all three cheeses at once and stir until completely smooth and irresistible
- Bring it all together:
- Fold in green chiles and chicken, let everything warm through for 2 minutes, then add cooked pasta and stir until every piece is coated
Save My youngest daughter, who claims to hate anything 'spicy,' asked for thirds the first time I served this. That's when I knew this recipe had earned its permanent spot in the family cookbook.
Making It Your Own
Sometimes I throw in roasted corn kernels or black beans if I want to stretch it into more servings. A crushed tortilla chip topping creates the most amazing crunchy contrast against all that creaminess.
The Make-Ahead Secret
You can assemble everything up to 24 hours before baking it at 350°F for 20 minutes. The sauce actually gets better as it sits in the fridge, letting all those spices really meld together.
Perfect Pairings
A crisp green salad with lime dressing cuts through all that richness beautifully. Roasted broccoli or sautéed zucchini also work wonders for rounding out the meal.
- A cold glass of agua fresca complements the gentle heat perfectly
- Warm tortillas on the side are never a bad idea
- This reheats surprisingly well for lunch the next day
Save There's something about gathering around a skillet of this bubbling, cheesy goodness that turns an ordinary dinner into a genuine occasion.
Recipe Questions & Answers
- → Can I use frozen cooked chicken for this dish?
Yes, frozen cooked chicken works perfectly. Thaw it completely before dicing or shredding, and ensure it's warmed through before folding into the sauce to maintain consistent temperature throughout the dish.
- → What type of green chiles should I use?
Mild canned diced green chiles work best for this dish and are readily available. For more heat, substitute hot green chiles or roasted poblano peppers. Fresh roasted Hatch chiles are an excellent seasonal option.
- → How do I prevent the sauce from becoming lumpy?
Whisk the milk and broth in gradually while stirring constantly to avoid lumps. Cook the butter-flour roux for a full minute before adding liquids. If lumps do form, strain the sauce through a fine sieve before adding cheese.
- → Can I make this ahead and reheat it?
Yes, prepare the dish completely and refrigerate for up to three days. Reheat gently in a skillet over medium-low heat, adding a splash of milk if needed to restore creaminess. Avoid high heat, which can cause separation.
- → What cheeses can I substitute for variety?
Pepper Jack adds spice, while Gruyère or Fontina provide richness. Keep Parmesan for umami depth. Avoid ultra-soft cheeses that won't melt smoothly. A blend of three cheeses prevents the sauce from becoming greasy.
- → Is this dish gluten-free?
Standard elbow macaroni contains wheat gluten. For a gluten-free version, use certified gluten-free pasta and substitute all-purpose flour with rice flour or cornstarch in the roux, maintaining the same ratio.