Green Chile Chicken Mac and Cheese
Creamy stovetop mac and cheese with tender cooked chicken, mild green chiles, sharp cheddar, and scallions, ready in about 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 6 · Method: Stovetop
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 12 ounces sharp cheddar cheese
- 3 cups cooked chicken
- 4 ounces diced green chiles
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 scallions
Cooking instructions
- Bring a large pot of salted water to a boil. Cook the macaroni until just tender according to the package directions. Drain well. (about 10 min) — Boiling
- Melt the butter in the same pot over medium heat. Whisk in the flour and cook for 1 minute. (about 2 min) — Medium heat
- Gradually whisk in the milk. Simmer, whisking often, until slightly thickened, about 4 minutes. Remove from the heat and stir in the cheddar until smooth. Season with the salt and pepper. (about 5 min) — Gentle simmer
- Return the pot to low heat. Stir in the drained pasta, cooked chicken, and green chiles. Cook, stirring frequently, until hot throughout and the mixture reaches 165°F (74°C) on an instant-read thermometer, about 5 minutes. (about 5 min) — Low heat; 165°F (74°C)
- Top with the scallions and serve hot.