Chicken Hatch Chile Verde Skillet Macaroni And Cheese – a delicious recipe with elbow macaroni, butter, chicken broth, New Mexico, white onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
2
Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
3
Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
4
Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
1254
kcal
Calories
88
g
Fat
24
g
Carbs
93
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: 1 lb elbow macaroni, 2 tablespoons butter, 3/4 cup chicken broth, 8 tomatillos, husked and chopped, and more.
Yes, Chicken Hatch Chile Verde Skillet Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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