Chili-Chicken Mac and Cheese Recipe

Name: Chili-Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces elbow macaroni; 1 1/4 cups 2% milk; 2 cups shredded Mexican cheese blend (8 ounces); 2 cups shredded rotisserie chicken breast (skin removed); 3 tablespoons unsalted butter; 1 bunch scallions, chopped; 2 teaspoons chili powder; Freshly ground pepper; 1 12 -ounce container pico de gallo or fresh salsa (about 1 cup); 1/4 cup all-purpose flour; 3 cups low-sodium chicken broth

Servings: persons

Kosher salt
12 ounces elbow macaroni
1 1/4 cups 2% milk
2 cups shredded Mexican cheese blend (8 ounces)
2 cups shredded rotisserie chicken breast (skin removed)
3 tablespoons unsalted butter
1 bunch scallions, chopped
2 teaspoons chili powder
Freshly ground pepper
1 12 -ounce container pico de gallo or fresh salsa (about 1 cup)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Drain, rinse under cold water and return to the pot.
4
Toss with 1/4 cup milk.
5
Top with the cheese and chicken (do not stir).
6
Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
7
Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper.
8
Cook, stirring, 2 minutes.
9
Add half of the pico de gallo.
10
Cook, stirring, until the scallions soften, 2 to 3 minutes.
11
Reduce the heat to medium.
12
Add the remaining 2 tablespoons butter and swirl to melt.
13
Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute.
14
Gradually stir in the broth and the remaining 1 cup milk.
15
Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
16
Add the sauce to the pot with the pasta.
17
Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper.
18
Top with the remaining 1/2 cup pico de gallo.
19
Photograph by Justin Walker

871

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 12 ounces elbow macaroni, 1 1/4 cups 2% milk, 2 cups shredded Mexican cheese blend (8 ounces), and more.

Yes, Chili-Chicken Mac and Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili-Chicken Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions