Save My sister texted me at 7 PM on a Tuesday, tired from work and craving something cheesy but different. We ended up experimenting with green chiles from her pantry, and that first batch disappeared faster than we could get bowls on the table. Now it is the recipe I make when comfort food needs a little personality.
Last winter my neighbor smelled this cooking through our open kitchen window and showed up with tortilla chips, asking what kind of magic was happening. We ended up eating on the back porch while the steam rose off our bowls, talking about nothing important until the sun went down.
Ingredients
- 12 oz elbow macaroni or small pasta shells: The curves grab sauce perfectly, and smaller shapes cook evenly
- 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken works beautifully here and saves so much time
- 2 tbsp unsalted butter: The foundation of your roux, so do not substitute
- 2 tbsp all-purpose flour: This thickens your sauce into something velvety and rich
- 2 cups whole milk: Higher fat content creates a creamier finished dish
- 1/2 cup chicken broth: Adds depth and a savory backbone to the cheese sauce
- 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika: This spice blend gives the sauce its Southwestern personality
- 1/2 tsp salt, 1/4 tsp black pepper: Season generously, as pasta absorbs salt quickly
- 2 cans mild diced green chiles, drained: Drain them well to prevent your sauce from becoming watery
- 1 1/2 cups shredded Monterey Jack, 1 cup sharp cheddar, 1/4 cup grated Parmesan: The three cheese combination creates the best melt and flavor
- 1/4 cup chopped fresh cilantro, 1 jalapeño thinly sliced: Fresh garnishes make everything look and taste restaurant worthy
Instructions
- Get your pasta ready:
- Cook the macaroni in salted boiling water until just shy of al dente, because it will finish cooking in the sauce later
- Build your flavor base:
- Melt the butter in a large skillet over medium heat, then whisk in the flour and cook for one full minute while stirring constantly to remove any raw flour taste
- Create the creamy sauce:
- Slowly whisk in the milk and chicken broth, cooking until the mixture bubbles and thickens enough to coat the back of a spoon, about three to four minutes
- Add the Southwestern spices:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until fragrant and well incorporated
- Melt in the cheeses:
- Add the Monterey Jack, cheddar, and Parmesan, stirring until completely smooth and melted into a gorgeous orange sauce
- Bring it all together:
- Fold in the green chiles and cooked chicken, letting everything simmer for two minutes so the flavors meld and the chicken heats through
- Coat the pasta:
- Add the cooked macaroni to the skillet, stirring until every noodle is coated in that cheesy, spiced sauce
- Finish and serve:
- Remove from heat immediately, scatter fresh cilantro and jalapeño slices on top, and serve while steam is still rising from the bowl
Save My daughter requested this for her birthday dinner instead of ordering pizza, which pretty much says everything about how good it is. We made it together with music playing, and she has already asked when we can have it again.
Making It Your Own
The beauty of this recipe is how easily it adapts to what you have or what you like. Use pepper jack instead of Monterey Jack if your family loves heat, or throw in a can of drained corn for extra sweetness and texture.
Perfect Pairings
A crisp green salad with a lime vinaigrette cuts through the richness beautifully. Roasted broccoli or cauliflower also work well if you want something warm on the side.
Storage And Reheating
This keeps well in the refrigerator for up to three days and actually tastes better the next day as the flavors continue to develop. Add a splash of milk when reheating to bring back that creamy consistency.
- The pasta absorbs sauce overnight, so leftovers may seem less saucy than when freshly made
- Reheat gently over low heat rather than blasting it in the microwave to prevent the cheese from separating
- Freezing works, though the texture of the sauce may change slightly when thawed
Save There is something about that first bite, the way the spices hit the back of your throat while the cheese coats everything in comfort, that makes this recipe a permanent fixture in my rotation.
Recipe FAQs
- → Can I use raw chicken instead of cooked chicken?
Yes, you can use raw diced chicken breast. Cook it in the skillet with butter before making the roux, about 5-7 minutes until golden. Then proceed with the flour and sauce. This will add approximately 10 minutes to your cooking time.
- → What's the best way to prevent a lumpy sauce?
Whisk the flour into melted butter for at least one minute before gradually adding the milk, whisking constantly. Add the milk slowly rather than all at once, and maintain medium heat. If lumps do form, strain the sauce through a fine-mesh sieve before adding the cheese.
- → Can I make this ahead and reheat it?
Absolutely. Prepare the dish without the pasta initially, then store in an airtight container for up to three days. When reheating, add the cooked pasta and warm gently over low heat with a splash of milk to restore creaminess, as the sauce may thicken upon cooling.
- → What are good substitutes for green chiles?
Roasted poblano peppers, Anaheim peppers, or mild banana peppers work well. You can also use canned diced jalapeños for heat, or fresh mild chiles if available locally. Adjust quantities based on the moisture content and desired flavor intensity.
- → How do I adjust the spice level?
For milder flavor, use fewer chiles or remove the seeds before adding. For extra heat, substitute hot green chiles, add sliced jalapeños, swap in pepper Jack cheese, or sprinkle cayenne pepper into the sauce. Add heat gradually and taste as you go.
- → Can I use fresh herbs instead of cilantro?
Yes. Parsley, chives, or a combination of fresh herbs work as garnishes. For flavor within the sauce itself, consider adding fresh cilantro or parsley during step six. Avoid cooking delicate herbs for extended periods to preserve their brightness.