Creamy Stovetop macaroni and cheese is a simple one pot recipe that is better than the boxed stuff! Packed with flavor from Hatch green chili peppers, cheddar cheese, and perfectly cooked chicken. Ready in 30 minutes and full of great flavor, your kids will love this!
This stovetop creamy mac and cheese is a great weeknight dinner when you are looking for something easy, comforting, and flavorful!
Perfectly cooked chicken is tossed with a creamy no bake mac and cheese and plenty of green chilis to make a meal that is flavorful but not overly spicy, so its perfect for kids!
Is your family a fan of pasta? Try these family friendly pasta recipes!
How to make green chili mac and cheese with chicken
This recipe is really easy to make! For the full set of directions, make sure you scroll down to the recipe card below.
Cook the Chicken.
- Line a rimmed baking sheet (affiliate link) with parchment paper.
- Season both sides of the chicken with salt and pepper.
- Bake in a 350 F oven for about 12-15 minutes, or until an internal temperature probe reaches 165 F.
- Allow to rest for 5 minutes, then dice into bite sized pieces.
*Recipe Note: You can also use grill chicken, smoked chicken, or leftover chicken from another recipe.
Cook the pasta.
- While the chicken cooks, bring a large pot of water to boil.
- Add the pasta and cook according to package directions.
- Drain the pasta and keep the pasta in the colander while you make the sauce.
Make the cheese sauce.
- In the same pot that you cooked the pasta, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, whisking constantly, until the mixture has slightly browned.
- Slowly add in 1 cup of milk, whisking the milk in completely before adding in the next amount of milk. Add like 1/4 cup at a time.
- Whisk in the greek yogurt and whisk until smooth.
- Cook for about 3-5 minutes, until it has thickened but making sure the mixture does not boil.
- Reduce the heat to low, and add the green chili peppers, garlic, salt and pepper.
- Whisk in the shredded cheese until melted.
- Stir in the pasta and chicken.
- Serve and enjoy!
How to serve chicken mac and cheese with hatch green chili peppers
This one pot mac and cheese is perfect to serve by itself, but if you want to make a full meal, serve it with a side salad and some fresh fruit.
This pasta reheats fairly well in the microwave. Just sprinkle a little water over the pasta and reheat with a lid on. Reheat for a minute, then stir to help the sauce become creamy again. It won’t be exactly what it was when made freshly, but its pretty good for a cheesy pasta!
For more great recipes with Hatch green chili peppers, try:
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Chicken Chili Mac and Cheese
This easy one pot stovetop macaroni and cheese with chickena nd green chili peppers is a perfectly delicious, comforting meal the whole family will love!
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 lb elbow macaroni
- 2 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 1 cup whole milk
- 1/4 cup plain greek yogurt
- 1 garlic clove, minced
- 4 ounces diced green chili peppers
- 2 cups aged cheddar cheese, shredded
Instructions
- Line a rimmed baking sheet with parchment paper.
- Season both sides of the chicken with salt and pepper.
- Bake in a 350 F oven for about 12-15 minutes, or until an internal temperature probe reaches 165 F.
- Allow to rest for 5 minutes, then dice into bite sized pieces.
- While the chicken cooks, bring a large pot of water to boil.
- Add the pasta and cook according to package directions.
- Drain the pasta and keep the pasta in the colander while you make the sauce.
- In the same pot that you cooked the pasta, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, whisking constantly, until the mixture has slightly browned.
- Slowly add in 1 cup of milk, whisking the milk in completely before adding in the next amount of milk.
- Add like 1/4 cup at a time.
- Whisk in the greek yogurt and whisk until smooth.
- Cook for about 3-5 minutes, until it has thickened but making sure the mixture does not boil.
- Reduce the heat to low, and add the green chili peppers, garlic, salt and pepper.
- Whisk in the shredded cheese until melted.
- Stir in the pasta and chicken.
- Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 116mgSodium: 678mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 39g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
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Monday 3rd of November 2014
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