Tender chicken, mild green chiles, and melty cheese blend create a Southwestern take on this creamy skillet macaroni classic.
# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Chicken
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
→ Chiles & Cheese
13 - 2 cans (4 oz each) mild diced green chiles, drained
14 - 1 1/2 cups shredded Monterey Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 1/4 cup grated Parmesan cheese
→ Garnish
17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced
# Method:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
02 - In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth paste.
03 - Gradually whisk in milk and chicken broth, stirring continuously to prevent lumps. Cook for 3 to 4 minutes until the mixture thickens and coats the back of a spoon.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
05 - Remove skillet from heat. Add Monterey Jack, cheddar, and Parmesan cheeses. Stir continuously until completely melted and smooth.
06 - Fold in the drained green chiles and cooked chicken. Return to medium heat and simmer for 2 minutes to heat through.
07 - Add cooked pasta to the cheese mixture and stir until evenly coated and creamy. Adjust seasoning as needed.
08 - Remove from heat and transfer to serving bowls. Top with cilantro and jalapeño slices if desired. Serve immediately while hot.
