Best Green Chile Chicken Macaroni And Cheese Recipes

CHILI-CHICKEN MAC AND CHEESE

Chili-Chicken Mac and Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
12 ounces elbow macaroni
1 1/4 cups 2% milk
2 cups shredded Mexican cheese blend (8 ounces)
2 cups shredded rotisserie chicken breast (skin removed)
3 tablespoons unsalted butter
1 bunch scallions, chopped
2 teaspoons chili powder
Freshly ground pepper
1 12-ounce container pico de gallo or fresh salsa (about 1 cup)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

ONE-DISH GREEN CHILE MAC & CHEESE

One-Dish Green Chile Mac & Cheese image

Put a southwest-style spin on your next mac and cheese casserole by adding chopped green chiles and fresh pico de gallo.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

Ingredients

1 can (12 oz.) evaporated milk
1/2 lb. (1/2 of 16-oz. pkg.) VELVEETA, cut into 1/2-inch cubes
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups 2% milk
2 cups elbow macaroni, uncooked
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
3/4 cup fresh pico de gallo

Steps:

Heat oven to 350ºF.
Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 13 g, Protein 19 g