Creamy skillet macaroni with tender chicken, green chiles, and a blend of 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
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 and 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, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain in a colander 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 create a smooth paste.
03 - Gradually whisk in the milk and chicken broth, stirring continuously to prevent lumps. Cook until the mixture thickens, approximately 3 to 4 minutes.
04 - Stir in garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses to the skillet. Stir constantly until all cheese is melted and the sauce becomes smooth and creamy.
06 - Fold in the drained green chiles and cooked chicken. Simmer for 2 minutes, stirring occasionally, until the ingredients are heated through.
07 - Add the cooked pasta to the skillet and stir until every piece is well coated with the creamy sauce. Adjust seasoning with additional salt and pepper as needed.
08 - Remove from heat. Transfer to serving dishes and garnish with fresh cilantro and sliced jalapeño if desired. Serve immediately while hot.
