# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Chicken
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce Base
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1/2 cup chicken broth
→ Seasonings
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
→ Chiles & Cheese
13 - 2 cans (4 oz each) mild diced green chiles, drained
14 - 1 1/2 cups shredded Monterey Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 1/4 cup grated Parmesan cheese
→ Garnish
17 - 1/4 cup chopped fresh cilantro
18 - 1 jalapeño, thinly sliced
# Directions:
01 - Cook the macaroni in salted boiling water according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in the milk and chicken broth. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon, about 3–4 minutes.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until evenly distributed throughout the sauce.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses. Stir continuously until completely melted and the sauce is smooth and creamy.
06 - Fold in the drained green chiles and cooked chicken. Simmer gently for 2 minutes to heat the chicken through.
07 - Add the cooked macaroni to the skillet, stirring until every piece is well coated with the creamy cheese sauce. Adjust seasoning if needed.
08 - Remove from heat immediately. Garnish with chopped fresh cilantro and sliced jalapeño if desired. Serve hot while the cheese is still melted and gooey.
