Green Chili Chicken Mac

The first time I made green chili mac was on a rainy Tuesday when my pantry was bare except for a couple of cans of diced green chiles I'd bought months ago. Something about the combination of creamy cheese and mild heat just felt right. Now it is the dinner my kids actually cheer for when they walk through the door.

I brought this to a friend who just had a baby and she texted me three days later asking for the recipe. Her husband said it was the best thing anyone had dropped off. There is something about comfort food that actually says I care.

Ingredients

• 12 oz elbow macaroni or small pasta shells: Small shapes catch the sauce better than long noodles and feel more comforting
• 2 cups cooked chicken breast diced or shredded: Rotisserie chicken works perfectly here and saves so much time on busy weeknights
• 2 tbsp unsalted butter: Start your roux with this to build the foundation of a silky smooth cheese sauce
• 2 tbsp all purpose flour: This thickens the sauce so every bite stays creamy and coats the pasta completely
• 2 cups whole milk: Whole milk creates a richer sauce but you can use low fat in a pinch
• 1/2 cup chicken broth: Adds depth of flavor that keeps the sauce from tasting too heavy or one note
• 1/2 tsp garlic powder: A subtle backbone that supports the other spices without announcing itself
• 1/2 tsp onion powder: Rounds out the flavor profile and plays nicely with the savory chicken
• 1/2 tsp ground cumin: This is the secret ingredient that makes it taste Southwestern instead of just plain mac
• 1/2 tsp smoked paprika: Adds a beautiful golden color and just a hint of smokiness
• 1/2 tsp salt or to taste: Start here and adjust at the end since cheeses vary in saltiness
• 1/4 tsp black pepper: Freshly cracked makes a noticeable difference in the final dish
• 2 cans mild diced green chiles drained: These bring tangy brightness and mild heat that everyone can enjoy
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully and adds mild buttery flavor
• 1 cup shredded sharp cheddar cheese: Sharp cheese provides the bold cheese flavor we all crave
• 1/4 cup grated Parmesan cheese: A little goes a long way adding salty depth and umami
• 1/4 cup chopped fresh cilantro: Fresh herb on top cuts through the richness and brightens the whole dish
• 1 jalapeño thinly sliced: Optional garnish for heat lovers who want an extra kick

Instructions

Cook the pasta:

Boil salted water and cook macaroni until just shy of al dente since it will cook more in the sauce later

Start your roux:

Melt butter in a large skillet over medium heat then whisk in flour and cook for exactly 1 minute while stirring constantly

Add the liquids:

Slowly pour in the milk and chicken broth while whisking to prevent lumps from forming

Let it thicken:

Cook the sauce for 3 to 4 minutes until it coats the back of a spoon and feels velvety

Season the sauce:

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

Melt in the cheese:

Add all three cheeses and stir gently until completely smooth and the sauce stretches when you lift the spoon

Add the good stuff:

Fold in the green chiles and cooked chicken letting everything warm through for about 2 minutes

Bring it together:

Add the cooked pasta and stir until every piece is coated in that gorgeous sauce

Taste and adjust:

Add more salt or pepper if needed then remove from heat immediately

Finish it off:

Sprinkle with fresh cilantro and sliced jalapeño if you want some extra color and heat

Save to Pinterest

This recipe has become my go to when someone needs a meal delivered. It travels well reheats beautifully and feels like a hug in a bowl. My neighbor actually said it saved her during a particularly hard week.

Making It Ahead

You can assemble everything up to 24 hours in advance and keep it in the refrigerator. When ready to bake add a splash more milk before reheating since the pasta will absorb some liquid as it sits.

Freezing Instructions

This dish freezes surprisingly well. Portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat gently with a splash of milk to bring back the creamy texture.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts right through the richness. Roasted broccoli or sautéed zucchini also make excellent sides that do not compete with the flavors.

• Crushed tortilla chips on top add the most satisfying crunch
• A dollop of sour cream on each bowl cools down any heat
• Lime wedges on the side let everyone brighten their own portion

Save to Pinterest

There is nothing quite like standing at the stove smelling that cumin and cheese wafting up knowing dinner is almost ready. Hope this becomes a regular in your rotation too.

Common Questions

→ Can I make this ahead of time?

Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator for up to 2 days. Reheat gently, adding a splash of milk to restore creaminess before combining and serving.

→ What type of pasta works best?

Elbow macaroni or small pasta shells are ideal because their shapes hold the creamy sauce well. Other small pasta varieties like cavatappi or penne would also work nicely in this dish.

→ Can I use different cheese varieties?

Absolutely. While Monterey Jack, sharp cheddar, and Parmesan create a balanced flavor, you can substitute pepper Jack for extra spice or Colby Jack for a milder taste. Just avoid pre-shredded cheese which doesn't melt as smoothly.

→ Is this dish very spicy?

Using mild diced green chiles keeps the heat level gentle and family-friendly. If you prefer more spice, try hot green chiles, add cayenne pepper, or include fresh jalapeño as suggested in the garnish options.

→ What can I serve with this?

A crisp green salad with tangy vinaigrette cuts through the richness nicely. Roasted vegetables like broccoli or cauliflower also pair well. For a complete Southwestern meal, serve alongside cornbread or warm tortillas.

→ Can I freeze leftovers?

The dish can be frozen for up to 3 months, though the texture may become slightly grainy upon reheating. Thaw overnight in the refrigerator and warm gently with added milk to bring back the creamy consistency.