Save Rainy Tuesday evenings call for food that hugs you back, and this green chili mac became our go-to comfort dinner after I discovered how beautifully the mild heat plays with creamy cheese sauce. The first time I made it, my kitchen smelled like melted Monterey Jack and warm spices, and my husband asked if we could have it every week that month.
I started making this during our first autumn in our new house, when unpacked boxes still lined the hallway and cooking something felt like claiming the kitchen as ours. My neighbor brought over some fresh hatch chiles from her garden, and that first batch with those chiles changed everything about how I approach comfort food.
Ingredients
- 12 oz elbow macaroni or small shells: I prefer shells because they catch the cheese sauce in every little curve
- 2 cups cooked chicken breast: Rotisserie chicken saves time and adds that seasoned flavor that develops through the roasting process
- 2 tbsp unsalted butter: Real butter makes the roux taste richer and helps the sauce coat every noodle properly
- 2 tbsp all-purpose flour: This thickens your sauce base, and whisking it thoroughly prevents any lumpy surprises later
- 2 cups whole milk: The extra fat in whole milk creates that restaurant-style velvety texture
- 1/2 cup chicken broth: Adds depth and savoriness that milk alone cannot provide
- 1/2 tsp garlic powder, onion powder, ground cumin, and smoked paprika: This spice blend mimics the flavors of slow-cooked Southwestern dishes
- 2 cans mild diced green chiles: Drain them well so your sauce does not become watery
- 1 1/2 cups Monterey Jack, 1 cup sharp cheddar, and 1/4 cup Parmesan: The three-cheese combo gives you stretch, sharpness, and that salty finish
Instructions
- Cook your pasta to al dente perfection:
- Boil salted water and cook the macaroni until it still has a slight bite, then drain it immediately because it will cook more in the sauce later
- Build your flavor foundation:
- Melt butter in a large skillet over medium heat, whisk in flour, and stir constantly for one full minute to cook out the raw flour taste
- Create the creamy base:
- Gradually pour in the milk and broth while whisking, then let it bubble gently until it coats the back of a spoon
- Add the Southwestern soul:
- Stir in all those spices and let them bloom in the hot sauce for about thirty seconds
- Melt in all that cheese goodness:
- Take the skillet off the heat, add your three cheeses, and stir until smooth and glossy
- Bring it all together:
- Fold in the green chiles and cooked chicken, let everything warm through, then add the pasta and stir until every piece is coated
Save This recipe became our Sunday dinner tradition during our first winter in the mountains, when snow piled up against the windows and the only thing that mattered was being warm, fed, and together. Now every time I smell cumin and melting cheese, I remember those cozy evenings with board games and full bellies.
Making It Your Own
The beauty of this recipe lies in its adaptability. I have used pepper Jack instead of Monterey Jack when I wanted more kick, and once I added roasted corn because it was sitting in my fridge needing a home. Let your pantry guide you.
Perfect Pairings
A crisp green salad with lime vinaigrette cuts through the richness beautifully, and roasted asparagus or zucchini add color without competing with the flavors. My husband insists on serving this with warm tortillas on the side.
Timing Is Everything
Have everything measured and ready before you start making the roux, because once that butter melts, the process moves fast. Mise en place saves dinner.
- Shred your cheese from blocks if you have time, it melts so much better than pre-shredded bags
- Warm your milk slightly in the microwave so it incorporates faster into the roux
- Taste your sauce before adding the pasta and adjust seasoning then
Save Some meals feed your body, and some feed something deeper. This green chili mac does both, and I hope it brings your family as much comfort as it has brought mine.
Recipe Help & FAQs
- → Can I use raw chicken instead of cooked?
Yes, you can. Dice raw chicken breast into small pieces and cook it in the skillet with butter before making the sauce, approximately 6-8 minutes until cooked through. This ensures proper food safety and even cooking throughout the dish.
- → What type of green chiles work best?
Canned mild diced green chiles (like Hatch or poblano varieties) are ideal for this dish as they offer gentle heat without overpowering the creamy sauce. For more heat, substitute with hot green chiles or fresh roasted poblanos.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into melted butter for one minute before gradually adding liquid while stirring constantly. This roux base ensures a smooth sauce. If lumps form, strain the sauce through a fine-mesh sieve before adding cheese.
- → Can I make this ahead and reheat?
Absolutely. Prepare the complete dish, cool it, and refrigerate for up to three days. Reheat gently in a skillet over medium-low heat, adding a splash of milk to restore creaminess. Avoid high heat, which can cause separation.
- → What are good side dish pairings?
Serve alongside a crisp green salad with lime vinaigrette, roasted seasonal vegetables, or garlic bread. A simple coleslaw complements the Southwestern flavors nicely, while steamed broccoli adds nutritional balance.
- → Can I substitute the cheeses?
Yes, you can customize the cheese blend. Try pepper Jack for additional spice, substitute gruyere for sharpness, or use smoked gouda for depth. Maintain the total cheese quantity (approximately 3.25 cups) for proper sauce consistency.