Creamy skillet macaroni with tender chicken, green chiles, and a blend of melty cheeses for Southwestern comfort.
# What You Need:
→ 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, optional
18 - 1 jalapeño, thinly sliced, optional
# How To Make It:
01 - Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
02 - In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in the milk and chicken broth. Cook until the mixture thickens, approximately 3 to 4 minutes, stirring frequently to prevent lumps.
04 - Stir in garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly to incorporate all spices evenly.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses to the sauce. Stir continuously until the cheese is completely melted and the sauce is smooth.
06 - Fold in the drained green chiles and cooked chicken. Simmer for 2 minutes to ensure everything is heated through.
07 - Add the cooked macaroni to the skillet, stirring until all pasta is well coated with the creamy cheese sauce. Adjust seasoning to taste.
08 - Remove from heat. Garnish with fresh cilantro and sliced jalapeño if desired. Serve immediately while hot.
