Save My neighbor knocked on my door one Tuesday evening holding a Tupperware of leftover rotisserie chicken and a can of green chiles she didn't need. I had a box of elbow macaroni in the pantry and a block of cheddar that needed using. What started as a spontaneous fridge clean-out turned into a dish my family now requests by name. The creamy cheese sauce clings to every piece of pasta, and those mild green chiles add just enough warmth without overwhelming anyone at the table.
I made this for my teenage son and his friends after a late soccer practice, and they devoured the entire skillet in under ten minutes. One of them asked if I could teach his mom how to make it. I wrote the recipe on a napkin right there at the table, cheese sauce still bubbling on the stove. That napkin recipe has since traveled to three other households in our neighborhood.
Ingredients
- Elbow macaroni or small pasta shells (12 oz): The ridges and curves catch the creamy sauce perfectly, and I always cook mine one minute shy of the package time so it doesn't get mushy when it finishes in the skillet.
- Cooked chicken breast (2 cups, diced or shredded): Rotisserie chicken is my secret shortcut here, and the hint of seasoning it brings makes the whole dish taste more complex.
- Unsalted butter (2 tbsp): This is the base of your roux, and using unsalted lets you control the saltiness of the final dish.
- All-purpose flour (2 tbsp): Whisk it into the melted butter and let it cook for a full minute to get rid of any raw flour taste.
- Whole milk (2 cups): The fat content makes the sauce luxuriously smooth, and I've tried low-fat versions that just don't compare.
- Chicken broth (1/2 cup): This thins the sauce just enough and adds a savory depth that plain milk can't achieve.
- Garlic powder, onion powder, ground cumin, smoked paprika (1/2 tsp each): These warm spices give the dish its Southwestern personality without making it spicy.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go, because the cheeses and broth already bring some saltiness.
- Mild diced green chiles (2 cans, 4 oz each, drained): They add a gentle tang and a pop of color, and draining them well prevents a watery sauce.
- Monterey Jack cheese (1 1/2 cups, shredded): This melts like a dream and brings a creamy, mild flavor that balances the sharper cheddar.
- Sharp cheddar cheese (1 cup, shredded): The sharpness cuts through the richness and gives the sauce a bold, cheesy punch.
- Grated Parmesan cheese (1/4 cup): A little goes a long way, adding a nutty, salty finish that ties everything together.
- Chopped fresh cilantro and sliced jalapeño (optional, for garnish): The cilantro brightens each bite, and the jalapeño is for anyone who likes a little extra heat.
Instructions
- Boil the Pasta:
- Cook the macaroni in a big pot of salted boiling water according to the package directions, then drain it well and set it aside. I always reserve a splash of pasta water just in case I need to loosen the sauce later.
- Start the Roux:
- Melt the butter in a large skillet over medium heat, then whisk in the flour and cook it for about a minute, stirring constantly until it smells faintly nutty. This step builds the foundation for a smooth, lump-free sauce.
- Build the Sauce:
- Gradually whisk in the milk and chicken broth, pouring slowly and stirring the whole time to keep lumps from forming. Let it cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Season It:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper, letting the spices bloom in the warm sauce. Taste it now and adjust the seasoning before you add the cheese.
- Melt the Cheese:
- Add the Monterey Jack, cheddar, and Parmesan, stirring gently until every shred melts into a smooth, glossy sauce. If it looks too thick, splash in a little reserved pasta water or extra broth.
- Add Chiles and Chicken:
- Fold in the drained green chiles and cooked chicken, letting everything simmer together for about 2 minutes so the flavors marry. The chicken will soak up some of that cheesy goodness.
- Combine with Pasta:
- Add the cooked macaroni to the skillet, stirring until every piece is coated in that creamy, chile-flecked sauce. Taste one more time and add a pinch more salt or a crack of pepper if it needs it.
- Garnish and Serve:
- Remove the skillet from the heat and scatter cilantro and jalapeño slices over the top if you're using them. Serve it straight from the skillet while it's still steaming hot.
Save I brought this to a potluck last spring, and three people asked if it was from a restaurant. When I told them it took me less than an hour and used rotisserie chicken, they couldn't believe it. One friend admitted she'd been intimidated by homemade mac and cheese, but this recipe made her feel like a chef. That's the beauty of a dish that tastes fancy but comes together with everyday ingredients and a single skillet.
How to Store and Reheat Leftovers
Let the mac and cheese cool completely, then transfer it to an airtight container and refrigerate for up to three days. When you reheat it, add a splash of milk or chicken broth to the pan and warm it gently over low heat, stirring frequently so the sauce doesn't break. I've also microwaved individual portions with a damp paper towel over the bowl, which keeps the pasta from drying out.
Ways to Customize This Dish
If you want more heat, swap the Monterey Jack for pepper Jack or toss in a pinch of cayenne with the other spices. I've also made this with leftover grilled chicken or even shredded turkey after Thanksgiving, and both worked beautifully. For a vegetarian version, skip the chicken and add black beans or roasted poblano peppers, then use vegetable broth instead of chicken broth.
Pairing Suggestions and Serving Ideas
This mac and cheese is rich and filling, so I like to serve it with something light and crisp on the side. A simple green salad with lime vinaigrette or a tray of roasted vegetables balances the creaminess perfectly. Sometimes I'll set out a bowl of tortilla chips and fresh salsa, which turns dinner into a casual Southwestern feast.
- A squeeze of fresh lime juice over each serving brightens the whole dish and cuts through the richness.
- Top with crumbled bacon or diced avocado for extra texture and flavor.
- Serve it with warm cornbread or flour tortillas if you want to make it feel even more like a family-style meal.
Save This dish has become my go-to when I need comfort food that doesn't require much thought or effort. It's the kind of recipe that makes everyone at the table happy, and it always reminds me that the best meals often come from making do with what you have and letting flavors speak for themselves.
Recipe FAQ
- → Can I use uncooked chicken instead of pre-cooked?
Yes, you can. Dice raw chicken into small pieces and cook it in the skillet with butter before making the roux. This takes an additional 8-10 minutes. Rotisserie or grilled leftover chicken also works wonderfully and saves time.
- → How do I make this spicier?
Substitute hot green chiles for mild ones, add sliced jalapeños to the dish or garnish, or stir in a pinch of cayenne pepper to the sauce. Start with 1/8 teaspoon and adjust to your heat preference.
- → What cheese alternatives work best?
Swap Monterey Jack for pepper Jack for extra zest and heat. Oaxaca or fresh mozzarella can replace cheddar for a creamier texture. Always use good-quality cheeses that melt smoothly into the sauce.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to step 6, then refrigerate for up to 2 days. When ready to serve, reheat gently in a skillet over medium-low heat, adding a splash of milk if needed to maintain creaminess.
- → What should I serve alongside this dish?
A crisp green salad with lime vinaigrette complements the rich mac perfectly. Roasted vegetables like broccoli, bell peppers, or zucchini add brightness and nutrition. Cornbread or a simple side salad rounds out the meal nicely.
- → How do I prevent the sauce from becoming too thick?
Whisk the milk and broth gradually into the flour mixture to avoid lumps. If the sauce thickens too much, stir in additional milk or broth a tablespoon at a time until you reach the desired consistency.