# Ingredient List:
→ 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
# How To Make It:
01 - Boil macaroni in salted water according to package directions. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
03 - Gradually whisk in milk and chicken broth. Continue cooking and stirring until mixture thickens, about 3 to 4 minutes.
04 - Stir in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until well incorporated.
05 - Add Monterey Jack, cheddar, and Parmesan cheeses. Stir continuously until completely melted and sauce is smooth.
06 - Fold in drained green chiles and cooked chicken. Simmer for 2 minutes until heated through.
07 - Add cooked macaroni to the skillet, stirring until pasta is evenly coated with creamy sauce. Adjust seasoning if needed. Remove from heat, garnish with cilantro and jalapeño slices if desired, and serve immediately.
