So, I don't know about you guys, but I'm honestly not a huge fan of macaroni and cheese. "Gasp!" you must be thinking, "She can't possibly be normal!" Well, okay, here's the deal. I don't like macaroni and cheese from a box. You'd have to pay me to eat that stuff! On the seldom occasion that I DO eat the boxed kind, it has to be organic, all-natural, free of food coloring and unpronounceable ingredients. Yeah, and I'm the weird one! Homemade mac & cheese, on the other hand... well, I am all about that. Especially if I'm the one making it!
This month's H-E-B Primo Picks package included a GIANT jar of Cookwell & Company's Green Chile Stew starter. Squee! I loved the last Cookwell & Company product I got, so I was very excited to try this one out! However, I couldn't just make another chili/stew, right? So I got to thinking... why not use this stew starter as a salsa? The tangy, spicy kick of the green chiles went perfectly with the mellow cheese sauce, and the addition of chicken made it a complete meal. Easy, cheesy, and totally comforting!
- 3 tablespoon butter
- 3 tablespoon flour
- 3 cups milk
- 2 cups shredded colby-jack cheese
- 1 cup shredded mild cheddar
- 1½ cups Cookwell & Company Green Chile Stew Starter
- 4 boneless skinless chicken breast tenders {or 2 whole boneless skinless chicken breasts}
- 1 tablespoon olive oil
- 1 package elbow noodles {or your favorite small pasta}
- salt, pepper, and garlic salt as needed
- First, cook the pasta. Bring a large pot of water to a boil, and cook the noodles according to package directions.
- In the meanwhile, prepare the cheese sauce. In a medium nonstick pot, melt the butter. Add in the flour, and whisk to combine.
- Cook the roux for a minute or two, then slowly add in the milk, whisking continuously. Let the mixture boil and thicken, while still whisking.
- When it reaches desired consistency, add in all the shredded cheese and mix until smooth and melted. Add in the Green Chile Stew Starter, mix to combine, then taste and season as needed.
- When ready, drain the pasta and combine with the cheese sauce. Set aside while you cook the chicken.
- Heat the 1 tablespoon of olive oil in a nonstick pan, season the chicken tenders with salt and pepper on both sides, and add to the pan when the oil is nice and hot! Let the chicken cook for about 3 minutes, then flip and finish cooking. Using a knife or kitchen shears, cut the chicken into small bite-sized chunks. Now you are ready to assemble!
- Turn on your oven broiler, and spray a 9x9 baking dish with nonstick spray. Pour about half of your cheesy noodles in the dish, top with half the chicken, and drizzle with additional green chile sauce. Pour the rest of the noodles, top with the rest of the chicken, some more green chile sauce, and additional shredded cheese.
- Place under the hot broiler for 2-3 minutes {watching carefully!} to make sure the cheese melts and gets crusty without burning. Let cool slightly and enjoy!
Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.blogspot.com
Lucy T says
This looks outstanding! I love chicken green chili and I love mac n' cheese. Pinning this right now!
Jenne Kopalek says
My other half saw this on my Pinterest last night and he said he wanted to try it! Says it looks amazing 🙂
Jasey says
Looks good! I'm here from Foodelicious and pinning! 🙂
Making Our Life Matter says
I never would have thought to use the green chilies with mac and cheese. This looks amazing!
Rachael Monaco says
I love anything macaroni and cheese. And my son loves anything with green chilies -- this should be a hit!
Melanie says
Mmmmm this looks so good.
Nia says
I made it today, everyone loved it!! I lucked up and got this green chili stater on clearance, googles some reviews & recipe. Came across this, scrumptious!
Debbie Hocking says
This recipe is actually better with cubed ham.