Creamy skillet macaroni with tender chicken, green chiles, and three melted cheeses for Southwestern comfort.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Chicken
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce Base
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp 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
# Step-by-Step Guide:
01 - Boil salted water and cook macaroni according to package directions. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in flour and cook constantly for 1 minute to form a roux.
03 - Gradually whisk in milk and chicken broth. Simmer until thickened, 3–4 minutes. Add garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
04 - Stir in Monterey Jack, cheddar, and Parmesan cheeses until completely smooth and melted.
05 - Fold in green chiles and cooked chicken. Simmer 2 minutes until heated through.
06 - Add cooked macaroni to the skillet, stirring until fully coated in creamy sauce. Adjust seasoning if needed. Remove from heat, garnish with cilantro and jalapeño slices, and serve immediately.
