Save The first time I made green chili mac, it was completely by accident on a rainy Tuesday when I only had half the ingredients for regular mac and cheese. My husband took one bite and immediately asked why I had never made it this way before, and honestly, I did not have a good answer besides that I had been missing out my entire life. Now it has become the thing I make when someone has had a rough week and needs something that feels like a warm hug in a bowl. The way the smoky cumin plays with the mild green chiles creates this flavor that somehow tastes like comfort food and something special all at once.
Last winter when my sister came over to help me pack for a move, I threw this together in one skillet while we worked. She actually stopped taping boxes to stand over the stove, asking what smelled so incredible, and we ended up eating it straight from the pan with wooden spoons while sitting on the floor surrounded by boxes. That memory still makes me smile every time I smell cumin and cheese melting together.
Ingredients
- 12 oz elbow macaroni or small pasta shells: I prefer shells because they catch the sauce in all those little curves, but classic elbows work perfectly too.
- 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken from the grocery store is my secret weapon here, already seasoned and perfectly tender.
- 2 tbsp unsalted butter: Use real butter, not margarine, because this sauce is all about building layers of rich flavor.
- 2 tbsp all-purpose flour: This creates the roux that thickens your sauce into something velvety and luxurious.
- 2 cups whole milk: Whole milk makes a noticeably creamier sauce, though I have used 2% in a pinch without disaster.
- 1/2 cup chicken broth: Adds depth without making the sauce too thin or overwhelming the cheese flavors.
- 1/2 tsp garlic powder: Even though fresh garlic is wonderful, powder disperses evenly through the sauce without any harsh bites.
- 1/2 tsp onion powder: The secret backbone that makes people ask what that delicious flavor is.
- 1/2 tsp ground cumin: This is the spice that screams Southwestern comfort food.
- 1/2 tsp smoked paprika: Adds this beautiful subtle smokiness that makes the dish taste like it cooked for hours.
- 1/2 tsp salt: Start here and adjust at the end since cheese brings its own saltiness.
- 1/4 tsp black pepper: Freshly ground makes a real difference in the final flavor.
- 2 cans mild diced green chiles, drained: Do not skip draining them or your sauce will become too thin and watery.
- 1 1/2 cups shredded Monterey Jack cheese: Melts into this incredible smooth creaminess that American cheese can never achieve.
- 1 cup shredded sharp cheddar cheese: The sharpness cuts through the richness and adds that classic cheese flavor.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish that makes the cheese sauce taste complex.
- Chopped fresh cilantro and sliced jalapeño: Completely optional but I love the pop of color and fresh flavor they add.
Instructions
- Get your pasta ready:
- Cook the macaroni in salted boiling water until just shy of al dente, since it will cook more in the sauce later. Drain and set aside while you make the magic happen.
- Build your flavor foundation:
- Melt the butter in a large skillet over medium heat, then whisk in the flour and cook for exactly one minute while stirring constantly to cook out the raw flour taste.
- Create the creamy base:
- Slowly pour in the milk and chicken broth while whisking vigorously to prevent any lumps from forming. Let this bubble away until it thickens enough to coat the back of a spoon, about three or four minutes.
- Add the Southwestern soul:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. The sauce will start smelling incredible at this point.
- Make it cheesy:
- Add the Monterey Jack, cheddar, and Parmesan cheeses one handful at a time, stirring until each addition melts completely into a smooth, glossy sauce.
- Bring it all together:
- Fold in the drained green chiles and cooked chicken, letting everything simmer for just two minutes to heat through and let the flavors become friends.
- The grand finale:
- Add the cooked macaroni to the skillet, stirring until every noodle is coated in that glorious cheesy sauce. Taste and add more salt or pepper if it needs a little something.
- Serve it up:
- Remove from heat and sprinkle with fresh cilantro and jalapeño slices if you are feeling fancy. Serve hot while the cheese is still molten and irresistible.
Save This recipe has become my go to for new parents, sick friends, or anyone who could use a little extra care in their life. Something about that combination of warm spices and creamy cheese just seems to make everything feel a little more manageable.
Making It Your Own
I have learned that swapping pepper jack for Monterey Jack adds a lovely kick that my spice loving friends go crazy for. Sometimes I throw in sweet corn or black beans for extra texture and color, especially when I want to stretch the recipe to feed a crowd.
Pairing Ideas
A crisp green salad with a bright vinaigrette cuts through all that rich cheese perfectly. I also love serving roasted broccoli or Brussels sprouts on the side because their slight bitterness balances the creamy sweetness of the mac.
Storage and Reheating
This keeps beautifully in the refrigerator for up to four days and actually tastes even better the next day when the flavors have had time to mingle. Reheat gently with a splash of milk to bring back that creamy consistency.
- Avoid freezing if possible because the sauce can separate and become grainy when thawed.
- Store any leftovers in an airtight container to prevent the pasta from drying out.
- If the sauce looks too thick after reheating, just stir in a little warm milk until it becomes creamy again.
Save I hope this becomes one of those recipes you turn to again and again, the one that makes your kitchen smell like comfort and your people feel loved.
Recipe Help
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie or leftover grilled chicken works excellently and saves preparation time. Simply shred or dice it to the desired size before folding into the sauce.
- → How do I make this spicier?
Use hot green chiles instead of mild, or add a pinch of cayenne pepper to the sauce. You can also include thinly sliced jalapeños for additional heat and fresh flavor.
- → What cheese substitutions work well?
Swap Monterey Jack for pepper Jack for extra zest, or use Oaxaca cheese for a smoky depth. Always use quality cheeses that melt smoothly for the best creamy texture.
- → Can I prepare this ahead and reheat?
Yes, you can make this ahead and refrigerate for up to 3 days. Reheat gently over low heat with a splash of milk to restore creaminess, stirring occasionally to prevent sticking.
- → What pasta shapes work besides elbow macaroni?
Small pasta shells, cavatappi, or penne work wonderfully. Choose shapes that hold the creamy sauce well and pair nicely with the green chiles and chicken pieces.
- → Is this gluten-free?
The traditional version contains wheat flour and pasta. For a gluten-free version, use cornstarch or gluten-free flour for the roux and substitute gluten-free pasta.