Save to Pinterest The aroma of cumin and melting cheese still takes me back to that rainy Tuesday when I needed something to warm us from the inside out. My husband had been battling a stubborn cold, and ordinary chicken soup was not going to cut it. I raided the pantry, found those cans of green chiles hiding behind the beans, and decided to take a risk. That first bubbling skillet changed everything about how I approach comfort food.
My neighbor Sarah smelled it through our shared kitchen wall and knocked on the door with an empty Tupperware container. I have never seen someone's eyes light up quite like that when I mentioned the smoked paprika. Now she texts me every time she sees green chiles on sale, just as a gentle reminder.
Ingredients
- 12 oz elbow macaroni: Short pasta catches the cheese sauce in those wonderful little curves
- 2 cups cooked chicken: Rotisserie chicken works beautifully here
- 2 tbsp butter: The foundation of any good sauce worth its salt
- 2 tbsp all-purpose flour: This creates the silky thickness we are after
- 2 cups whole milk: No skim milk here, we want richness
- 1/2 cup chicken broth: Deepens the flavor beyond just dairy
- 1/2 tsp garlic powder: Even garlic deserves a supporting role
- 1/2 tsp onion powder: Rounds out the savory notes
- 1/2 tsp ground cumin: The secret behind that Southwestern soul
- 1/2 tsp smoked paprika: Adds depth without any heavy heat
- 2 cans mild diced green chiles: Drain them well, every drop counts
- 1 1/2 cups Monterey Jack: The ultimate melting cheese
- 1 cup sharp cheddar: Brings the tangy boldness
- 1/4 cup Parmesan: Salty perfection as a finishing touch
Instructions
- Cook the pasta:
- Boil those macaroni shells in salted water until they are just tender, still holding onto a bit of bite at the center
- Build the base:
- Melt butter in your largest skillet over medium heat, then whisk in the flour until it smells like toasted nuts
- Create the sauce:
- Pour in the milk and broth slowly, whisking constantly until the mixture coats the back of a spoon
- Add the spices:
- Stir in the garlic powder, onion powder, cumin, smoked paprika, salt, and pepper until fragrant
- Melt the magic:
- Toss in all three cheeses, stirring until they surrender into a glossy, smooth sauce
- Bring it together:
- Fold in the green chiles and chicken, letting everything get acquainted for a couple minutes
- Final assembly:
- Add the cooked pasta and stir until every single piece is coated in that golden sauce
Save to Pinterest This recipe became my go to when my sister announced she was pregnant and needed something substantial but not overwhelming. She finished three bowls and asked for the recipe before she even left the house.
Making It Your Own
I have discovered that pepper jack cheese creates a completely different experience while still feeling like the same dish. The heat creeps up slowly, surprising you halfway through the bowl in the best way possible.
Perfect Pairings
A crisp green salad with a lime vinaigrette cuts through all that creamy richness beautifully. roasted corn on the side feels almost too perfect to be coincidental.
Storage Secrets
This actually keeps better than most creamy pasta dishes because the green chiles help maintain the texture. I have learned to portion it into glass containers before refrigerating.
- Reheat with a splash of milk to restore the sauce
- It freezes well for up to three months
- The flavors develop overnight, making leftovers even better
Save to Pinterest Some nights the best recipes are not planned at all. They just happen when you need them most.
Recipe FAQ
- → Can I use different pasta shapes?
Yes, while elbow macaroni works best for holding the creamy sauce, small pasta shells, cavatappi, or penne are excellent alternatives. Just avoid long pasta like spaghetti or linguine.
- → How spicy is this dish?
Using mild diced green chiles results in a very gentle heat level suitable for most palates. For more spice, substitute hot green chiles, add cayenne pepper to the sauce, or garnish with sliced jalapeños.
- → Can I make this ahead of time?
You can prepare the sauce and cook the pasta up to a day in advance. Store them separately in the refrigerator, then combine and reheat gently with a splash of milk to restore creaminess.
- → What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat, adding a small amount of milk or broth to loosen the sauce. Microwave reheating works too—stir halfway through and add a splash of liquid.
- → Can I freeze this dish?
Freezing isn't recommended as dairy-based cheese sauces can separate and become grainy when thawed. However, you can freeze the cooked chicken and pasta separately, then make a fresh cheese sauce when ready to serve.
- → Can I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. For the creamiest results, shred cheese blocks yourself. If you must use pre-shredded, add it gradually and stir constantly.
