Tender chicken, mild green chiles, and melty cheeses come together in this creamy skillet macaroni with Southwestern flair.
# 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
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 mild diced green chiles (4 oz each), 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
# How To Make It:
01 - Cook the macaroni in salted boiling water according to package directions. 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 combine.
03 - Gradually whisk in the milk and chicken broth. Cook until the mixture thickens, approximately 3 to 4 minutes, stirring occasionally.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until fully combined.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses. Stir continuously until smooth and completely melted.
06 - Fold in the drained green chiles and cooked chicken. Simmer for 2 minutes to heat through.
07 - Add the cooked macaroni, stirring until evenly coated and creamy. Adjust seasoning to taste.
08 - Remove from heat. Garnish with fresh cilantro and sliced jalapeño if desired. Serve immediately while hot.
