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Creamy Roasted Green Chile Chicken Mac and Cheese in mini skillets

Creamy Roasted Green Chile Chicken Macaroni and Cheese

Soul-warming comfort food inspired by the Southwestern flavors of Roasted Green Chilies and Chicken. The spice-heat of the dish can be managed through the chile types used and the amount of Pepper Jack cheese. As written this recipe has moderate heat just perfect for cooler weather.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Servings 12 cups Mac-and-Cheese
Calories 270kcal
Author Toni Dash


  • 1 16- ounce package elbow pasta (I use Tinkyada Brown Rice Elbow pasta which is gluten free)
  • 1 ½ teaspoons plus 3 tablespoons Unsalted Butter
  • ½ cup Yellow Onion , chopped
  • 2 tablespoons (gluten-free or regular) Flour
  • 2 cups milk
  • 3/4 cups grated Mexican Cheese blend*
  • ¼ cup Pepper Jack cheese , grated or cubed
  • 1 ½ cup Roasted Chicken
  • 2 large (5-6 inch) Anaheim Chilies**
  • 1 Serrano Chile
  • 1 teaspoon Kosher Salt
  • 1 teaspoon ground Black Pepper


  • Preheat oven to 350 degrees. Grease 6-2 ½ cup oven proof containers or a large casserole dish (to hold 12 cups).
  • Roasting the Chile Peppers: Place the chile peppers on a baking sheet underneath the broiler. Checking often, allow to blacken on each side. Remove from oven and place either in a plastic zipper bag OR in a heatproof bowl and cover with plastic wrap. Place in the refrigerator for 15 minutes. After 15 minutes, remove from container or bag and remove the blackened skin by rubbing or pulling it off leaving only the soft flesh of the pepper. Remove top with stem, slice vertically and scrape out the seeds with a dinner knife (non sharp). Chop and set aside. Wash hands thoroughly after handling the chilies and if choosing hotter varieties consider wearing protective vinyl or latex gloves.
  • Boil water and prepare pasta to package instructions.
  • While pasta is cooking, melt 1 ½ teaspoons butter in a medium skillet over medium to medium-high heat. Add onions and sauté until they are translucent; about 5 minutes. Set aside.
  • In a medium saucepan over medium heat melt the 3 tablespoons butter. Whisk in the flour, as well as salt and pepper. When it is well combined, slowly pour in the milk whisking the whole time to avoid burning the mixture. Continue to whisk until the mixture begins to thicken noticeably (5-10 minutes).
  • Add the cheese (both types) to the flour/milk mixture and stir constantly until cheese has melted.
  • When pasta is cooked, rinse, drain well and return to the cooking pot. Pour in the cheese sauce, cooked onions, roasted chilies and chopped chicken; stir well to fully combine. Add more salt and pepper to taste if needed. Spoon into cooking container(s). If cooking in personal size containers cook 30 minutes and 40 minutes if in a casserole dish or until the macaroni develops a nice, brown crust on the top.
  • Remove from oven to cool slightly and serve.


*I use a prepared organic Mexican cheese blend from Horizon comprised of grated Cheddar, Colby and Monterey Jack cheeses. You can blend your own from scratch as well. To increase the heat add more Pepper Jack and cut back on the milder cheeses to make 1 cup total.
**Anaheim chilies are typically very mild giving the chile flavor without much heat. Serrano chiles are very spicy. Should you want to increase the heat from the chilies substituting some Jalapeno chilies would work well.


Serving: 0g | Calories: 270kcal | Carbohydrates: 34g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 292mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 0.7mg | Calcium: 126mg | Iron: 0.9mg