Save to Pins The first time I made green chili mac, it was actually by accident—I had half a can of diced chiles leftover from taco night and a rotisserie chicken that needed using. My husband walked in mid-stir and said, 'that smells like a restaurant,' which is basically the highest compliment he can pay dinner. Now it's the dish my sister texts me about once a week, usually when she's had a rough day and needs something creamy and forgiving. There's something about the way the mild heat lingers that makes you feel like you're being hugged from the inside out.
Last winter, during that week when it kept snowing and we were all stuck inside, I made this three times in seven days. My kids started calling it 'the good mac,' which is funny because they used to complain whenever I tried to get fancy with dinner. Now they request it for birthdays and special occasions, which feels wild considering it comes together in about 30 minutes. The skillet was still bubbling when my brother came over unexpectedly, and he literally hovered over the stove eating it straight from the pan with a fork.
Ingredients
- 12 oz elbow macaroni or small shells: The curves grab onto sauce better than straight pasta, and shells are even better at trapping those cheesy pockets
- 2 cups cooked chicken breast: Rotisserie chicken from the grocery store works beautifully here, or use leftover grilled chicken for a smokier depth
- 2 tbsp butter: Unsalted gives you control over the seasoning, and it forms the foundation of your roux
- 2 tbsp all-purpose flour: This is what thickens your sauce into something velvety instead of thin and soupy
- 2 cups whole milk: The fat content matters here—skim milk won't give you that luxurious texture we're after
- 1/2 cup chicken broth: Adds a savory backbone that complements the milk without making it too heavy
- 1/2 tsp garlic powder, onion powder, ground cumin, smoked paprika: This spice blend creates layers of flavor without any chopping
- 2 cans mild diced green chiles: Drain them well so they don't water down your sauce, and grab the mild ones unless you really love heat
- 1 1/2 cups Monterey Jack, 1 cup sharp cheddar, 1/4 cup Parmesan: The three-cheese combo is non-negotiable—Jack for melt, cheddar for bite, Parmesan for that savory finish
- Fresh cilantro and sliced jalapeño: Completely optional, but they add this fresh pop that cuts through all that richness
Instructions
- Get your pasta going first:
- Boil salted water and cook your macaroni according to the package, then drain it well—don't rinse it or the sauce won't stick properly.
- Start your roux in a large skillet:
- Melt the butter over medium heat and whisk in the flour, stirring constantly for about a minute so it loses that raw flour taste.
- Build your creamy base:
- Slowly pour in the milk and chicken broth while whisking, then let it bubble gently for 3 to 4 minutes until it coats the back of a spoon.
- Add all those spices:
- Dump in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper, stirring until the sauce smells incredible and fragrant.
- Melt in all that cheese:
- Turn the heat down slightly and stir in the Monterey Jack, cheddar, and Parmesan until the sauce is smooth and glossy.
- Fold in the good stuff:
- Add your drained green chiles and cooked chicken, letting everything simmer together for just 2 minutes so the flavors get friendly.
- Bring it all together:
- Toss in your cooked pasta and stir until every piece is coated in that creamy, spiced sauce, tasting and adjusting salt as needed.
- Finish with fresh touches:
- Pull it off the heat, sprinkle with chopped cilantro and those jalapeño slices if you're using them, and serve it while it's still bubbling hot.
Save to Pins My friend Sarah came over last month when she was going through a breakup, and I made a double batch of this. We ate it on the couch watching terrible movies, and somewhere between the second and third helpings, she said, 'I think I'm going to be okay.' Food can't fix everything, but this one comes pretty close.
Making It Your Own
I've learned that some people like it with pepper Jack instead of Monterey Jack for extra kick, and others swear by adding corn or black beans to stretch it into more of a loaded bowl situation. Once I threw in some roasted red peppers because that's what I had, and honestly, it was a total game-changer. The recipe is forgiving like that—kind of like a good friend who doesn't judge you for showing up in sweatpants.
The Make-Ahead Secret
You can absolutely make the sauce up to two days ahead and keep it in the fridge—just reheat it slowly with a splash of milk before tossing with the pasta. The pasta itself is best cooked fresh, but I've also made the entire thing, transferred it to a baking dish, and refrigerated it overnight before baking at 350°F until bubbly. That oven time creates this incredible crispy top layer that my kids fight over.
Serving Ideas
A crisp green salad with a vinaigrette cuts through all that richness perfectly, and roasted broccoli or zucchini on the side makes the whole plate feel a little more virtuous. I've also served it with cornbread for a full-on comfort meal, and once, when we were feeling extra indulgent, I topped individual portions with crushed tortilla chips for texture. It's that kind of dish—anything goes.
- Keep extra green chiles on hand for anyone who wants to spice up their bowl
- Lime wedges on the side add a bright acidity that balances the creaminess
- This reheats surprisingly well for lunch the next day, though you might need another splash of milk
Save to Pins Hope this becomes your go-to comfort dinner too, the kind of recipe that makes the kitchen feel warm and the house smell like home.
Frequently Asked Questions
- → Can I use raw chicken instead of cooked?
Yes. Dice raw chicken breast into small pieces and cook it in the skillet with the butter before making the roux. This adds about 10-12 minutes to your cooking time. Ensure the chicken reaches 165°F (74°C) internally before proceeding with the sauce.
- → What type of green chiles should I use?
Mild canned diced green chiles work best for this dish as they're convenient and consistent in flavor. You can substitute fresh roasted poblanos or Hatch chiles for a deeper, more complex taste. Simply roast, peel, and dice them before adding to the sauce.
- → How do I make this spicier?
Swap mild green chiles for hot varieties, or add a pinch of cayenne pepper to the sauce. Fresh jalapeño slices stirred into the final dish or used as garnish provide an extra kick. Pepper Jack cheese can replace some of the Monterey Jack for added heat.
- → Can I prepare this ahead of time?
Yes, you can assemble the dish up to 8 hours ahead and refrigerate it covered. When ready to serve, reheat gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of milk if the sauce becomes too thick. This prevents the pasta from becoming mushy.
- → What are good side dishes to serve with this?
A crisp green salad with lime vinaigrette complements the creamy, rich pasta beautifully. Roasted vegetables like broccoli, bell peppers, or zucchini add color and nutrition. Cornbread or garlic bread also pairs wonderfully with this Southwestern-inspired main course.
- → Is there a dairy-free alternative?
Yes. Use dairy-free butter and flour to make the roux, substitute unsweetened almond or cashew milk for whole milk, and use vegetable broth instead of chicken broth. Nutritional yeast combined with dairy-free cheese alternatives can provide a comparable flavor, though the result will differ slightly.