Creamy skillet macaroni with tender chicken, mild 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 and Cheese
13 - Two 4-ounce cans 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
# Directions:
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 prevent lumps.
03 - Gradually whisk in the milk and chicken broth, stirring continuously. Cook until the mixture thickens, approximately 3 to 4 minutes.
04 - Add garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Stir to combine evenly.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses to the sauce. Stir continuously until completely melted and smooth.
06 - Fold in the drained green chiles and cooked chicken. Simmer for 2 minutes to heat through completely.
07 - Add the cooked macaroni to the creamy mixture, stirring until every piece is thoroughly coated and creamy. Adjust seasoning as needed.
08 - Remove from heat. Garnish with fresh cilantro and sliced jalapeño if desired. Serve immediately while hot.
