Spicy Green Chili Chicken Mac and Cheese Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 12 oz elbow or short-cut pasta
• 1 lb fresh mild green chilies (Anaheim/Hatch/poblano) or 2 × 4 oz cans fire-roasted diced green chilies, drained
• 2 cups cooked chicken, shredded or chopped
• 4 tbsp unsalted butter + 2 tbsp melted butter (for topping)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup low-sodium chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 cup Monterey Jack or mozzarella, shredded
• 4 oz cream cheese, cubed
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1–1 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin
• 1/2–1 tsp red chili flakes (to taste)
• Olive oil, for pasta water and pan
• Chopped cilantro or green onion, for serving (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Shred cheeses and chicken; prep chilies.
• 2. Cook pasta in well-salted boiling water until just al dente; drain and toss with a little olive oil.
• 3. Roast fresh green chilies under the broiler until charred, steam, peel, seed, and chop (or use canned roasted chilies).
• 4. Make a roux with 4 tbsp butter and flour; whisk in milk and broth and cook until thick. Season, then melt in cheeses.
• 5. Stir in chopped green chilies, red chili flakes, and chicken. Fold in the cooked pasta and taste for seasoning.
• 6. Transfer to baking dish, top with panko mixed with melted butter and Parmesan, and bake 20–25 minutes until bubbly and golden. Rest 10 minutes, garnish, and serve.

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Why You’ll Love This Recipe

• Classic, ultra-creamy mac and cheese with a bold green chili kick and gentle smoky heat.
• Uses easy-to-find ingredients and leftover or rotisserie chicken for weeknight-friendly comfort food.
• Flexible heat level: keep it mild and family-friendly or turn it into a spicy, cozy crowd-pleaser.
• Perfect make-ahead casserole for potlucks, game days, or chilly nights at home.

Grocery List

• Produce: Mild green chilies (Anaheim, Hatch, or poblano) or canned roasted green chilies, optional jalapeño (for extra heat), cilantro or green onions (for garnish).
• Dairy: Unsalted butter, whole milk, sharp cheddar cheese, pepper jack cheese, Monterey Jack or mozzarella, cream cheese, Parmesan cheese.
• Pantry: Elbow or short-cut pasta, low-sodium chicken broth, panko breadcrumbs, olive oil, all-purpose flour, kosher salt, black pepper, garlic powder, onion powder, ground cumin, red chili flakes.

Full Ingredients

Pasta and Chicken

• 12 oz elbow macaroni or other short pasta (cavatappi, shells, or penne)
• 2 cups cooked chicken, shredded or chopped (rotisserie or leftover roasted chicken works great)
• 1 tbsp olive oil (for tossing cooked pasta)
• Kosher salt, for pasta water

Roasted Green Chilies

• 1 lb fresh mild green chilies (Anaheim, Hatch, or poblano), rinsed and dried
• or 2 × 4 oz cans fire-roasted diced green chilies, drained well
• Optional: 1 fresh jalapeño, for extra heat (roast with the chilies)

Green Chili Cheese Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour (about 30 g, leveled)
• 3 cups whole milk, at room temperature if possible
• 1 cup low-sodium chicken broth
• 1–1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cumin
• 1/2–1 tsp red chili flakes, to taste
• 2 cups (about 8 oz) sharp cheddar cheese, shredded
• 1 cup (about 4 oz) pepper jack cheese, shredded
• 1/2 cup (about 2 oz) Monterey Jack or mozzarella, shredded
• 4 oz cream cheese, cut into small cubes

Crunchy Topping (Optional but Recommended)

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese
• Pinch of red chili flakes (optional, for a spicy top crust)

For Serving

• 2–3 tbsp chopped fresh cilantro or sliced green onions

Step-by-Step Instructions

Step 1: Preheat and Prep the Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish or a large cast-iron skillet with a little butter or olive oil. Grate all of your cheeses so they are ready to melt smoothly into the sauce; keep the cheddar, pepper jack, and Monterey Jack (or mozzarella) in one bowl and the Parmesan separate for the topping. Cube the cream cheese. Shred or chop the cooked chicken into bite-size pieces and set aside.

Step 2: Cook the Pasta

Bring a large pot of water to a rolling boil. Salt the water generously (about 1–2 tbsp kosher salt; it should taste pleasantly salty). Add the pasta and cook until just al dente, 1–2 minutes less than the package directions. The pasta will continue to cook in the oven, so do not overcook it now. Drain the pasta well, then return it to the pot and toss with 1 tbsp olive oil to prevent sticking. Set aside while you prepare the chilies and sauce.

Step 3: Roast and Chop the Green Chilies

If using fresh chilies, place them on a foil-lined baking sheet and set under the broiler on high, 4–6 inches from the heat. Broil for 6–10 minutes, turning occasionally, until the skins are blistered and blackened in spots on all sides. Immediately transfer the hot chilies to a bowl and cover tightly with a plate or plastic wrap to steam for 10 minutes; this loosens the skins. When cool enough to handle, peel off the skins, remove stems and seeds, and finely chop the flesh. If using canned roasted green chilies, simply drain them very well and pat dry with a paper towel so they do not water down the sauce.

Step 4: Make the Roux

In a large, heavy-bottomed saucepan or deep skillet, melt 4 tbsp butter over medium heat. Once melted and foamy, add the 1/4 cup flour. Whisk continuously for 1–2 minutes until the mixture turns slightly golden and smells nutty; this cooks out the raw flour taste. Do not let it darken too much or burn. Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Step 5: Season and Melt in the Cheeses

Once the sauce has thickened, reduce the heat to low. Stir in 1 tsp kosher salt (you can add more later to taste), black pepper, garlic powder, onion powder, ground cumin, and 1/2 tsp red chili flakes to start. Add the shredded cheddar, pepper jack, and Monterey Jack (or mozzarella) in small handfuls, stirring constantly until each addition is fully melted and smooth before adding more. Add the cream cheese cubes and stir until completely melted and the sauce is velvety and thick. If the sauce seems too thick, you can thin it with a splash more milk or broth; it should be pourable but substantial.

Step 6: Add the Chilies, Heat, and Chicken

Stir the chopped roasted green chilies into the cheese sauce, along with any optional roasted jalapeño if using. Taste and adjust seasoning: add more salt if needed and more red chili flakes if you want extra spice. Fold in the shredded chicken and stir until the chicken is evenly distributed and heated through. Turn off the heat. Pour the green chili cheese sauce over the cooked pasta in the large pot and gently fold until every piece of pasta is coated and the chicken and chilies are evenly mixed. The mixture should be creamy and slightly loose; it will thicken further in the oven.

Step 7: Assemble the Casserole and Add Topping

Transfer the cheesy pasta mixture into the prepared baking dish or skillet, smoothing it into an even layer. In a small bowl, combine the panko breadcrumbs, melted 2 tbsp butter, grated Parmesan, and a pinch of red chili flakes if desired. Stir until the crumbs are evenly moistened. Sprinkle this mixture evenly over the top of the mac and cheese. This will bake into a crunchy, golden crust that contrasts beautifully with the creamy interior.

Step 8: Bake, Rest, and Serve

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the edges are bubbling and the topping is golden brown. If you like a deeper, crunchier crust, you can place the dish under the broiler for 1–2 extra minutes; watch closely to avoid burning. Remove from the oven and let the mac and cheese rest for at least 10 minutes to set slightly and become easier to scoop. Just before serving, sprinkle with chopped cilantro or sliced green onions for a fresh, bright finish. Serve hot and enjoy the rich, spicy, green chili kick in every bite.

Pro Tips

• Control the heat level: Use only mild green chilies for a gentle warmth, and add red chili flakes gradually. For extra heat, include a roasted jalapeño and keep the full teaspoon of flakes.
• Shred your own cheese: Blocks of cheese melt more smoothly than pre-shredded, which often contain anti-caking agents that can make the sauce grainy.
• Do not overcook the pasta: Slightly undercooked pasta is key; it will soften more as it bakes in the sauce.
• Adjust sauce thickness: If the sauce feels too thin before baking, simmer a bit longer. Too thick? Whisk in a splash of warm milk or broth until it coats pasta luxuriously.
• Use a hot baking dish: If using cast iron, you can heat it briefly in the oven before filling; starting with a warm pan helps the edges bubble and caramelize.

Variations

• Smoky Bacon Version: Cook 6–8 strips of bacon until crisp, crumble, and fold into the pasta along with the chicken, or sprinkle over the top under the panko for a smoky crunch.
• Vegetable-Packed: Sauté diced onions, bell peppers, or corn in a little butter and stir into the cheese sauce with the chilies for extra texture and sweetness. You can omit the chicken for a hearty vegetarian version (using vegetable broth).
• Extra-Cheesy Skillet: Skip the panko topping, pour the mac and cheese into a cast-iron skillet, and top with an extra 1/2 cup shredded cheddar and pepper jack before baking for an ultra-gooey finish.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of milk stirred in, or rewarm a larger portion covered in a 325°F (165°C) oven until hot and creamy, about 20–25 minutes. To make ahead, assemble the mac and cheese through Step 7, cover tightly, and refrigerate up to 24 hours before baking. When baking from cold, add 10–15 minutes to the bake time and tent loosely with foil if the topping browns too quickly. This dish also freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator before reheating, and refresh with a little milk if needed.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 700 calories; 40 g protein; 30 g fat; 60 g carbohydrates; 3–4 g fiber; 1,100–1,300 mg sodium (varies with salt and cheese brands). This is a rich, indulgent comfort dish; pair with a crisp green salad or simple vegetables to balance the meal.