Chicken Hatch Chile Verde Skillet Macaroni and Cheese

The aroma of roasted green chiles always takes me back to my grandmother’s kitchen in Santa Fe. Every fall, the air would be thick with that earthy, smoky fragrance as she prepared her famous chile verde. This recipe, a twist on classic mac and cheese with the vibrant flavors of New Mexico, captures that same warmth and comforting spice. It’s a dish that transforms simple ingredients into something truly special, a culinary hug from the Southwest.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: One 12-inch Skillet
• Dietary Type: Not specified

Ingredients

• 1 lb elbow macaroni
• 2 tablespoons butter
• 3/4 cup chicken broth
• 8 tomatillos, husked and chopped
• 6 New Mexico green chilies, roasted, peeled, seeded and chopped (Hatch preferred, can use Anaheim)
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• 1/2 cup cilantro leaf, loosely packed
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 cups half-and-half
• 2 cups Monterey Jack cheese, shredded
• 1 cup white cheddar cheese, shredded
• 4 ounces cream cheese, cubed
• 2 cups cooked chicken breasts, shredded (rotisserie chicken works fine)

Topping:

• 3/4 cup tortilla chips, crushed
• 2 tablespoons butter, melted
• 1/2 cup pecans, chopped
• 2 cups Monterey Jack cheese, grated

Equipment Needed

• 12-inch cast iron skillet
• Large pot
• Colander
• Food processor
• Saucepan
• Broiler

Instructions

1. Begin by cooking the elbow macaroni. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. This usually takes about 7-9 minutes. Drain the pasta thoroughly and set aside. Be careful not to overcook the macaroni, as it will continue to cook in the sauce later.

2. Prepare the skillet. Butter a 12-inch cast iron skillet. This will prevent the macaroni and cheese from sticking and add a subtle richness to the bottom crust.

3. Create the flavor base. In a medium saucepan, combine the chicken broth with the chopped tomatillos and Hatch green chilies. Cook over medium heat for 10 minutes, allowing the flavors to meld together and the tomatillos to soften. This step is crucial for developing the signature verde flavor.

4. Blend the verde sauce. Carefully transfer the hot tomatillo and chile mixture to a food processor. Pulse until relatively smooth but retaining some texture. Add the chopped white onion, minced garlic, cilantro leaf, and salt. Pulse again until the onion and garlic are finely chopped and incorporated into the sauce. Don’t over-process; you want a vibrant, slightly chunky sauce.

5. Sauté the sauce. Heat the vegetable oil in a saucepan over medium heat. Add the tomatillo mixture from the food processor and cook for 6 minutes, stirring occasionally. Cooking the sauce at this stage deepens the flavor and reduces some of the liquid. Adjust heat to medium-low to prevent burning.

6. Create the cheese sauce. Stir in the half-and-half, shredded Monterey Jack cheese, shredded white cheddar cheese, and cubed cream cheese into the saucepan with the tomatillo mixture. Continue stirring over medium-low heat until all the cheese is melted and the sauce is smooth and creamy. This may take about 5-7 minutes. Be patient and stir constantly to prevent the cheese from clumping or scorching.

7. Combine pasta and chicken with cheese sauce. Gently toss in the cooked and drained pasta and the shredded cooked chicken into the cheese sauce. Make sure the pasta and chicken are evenly coated with the sauce.

8. Transfer to skillet. Pour the macaroni and cheese mixture into the prepared cast iron skillet, spreading it evenly.

9. Prepare the topping. In a separate bowl, combine the crushed tortilla chips, melted butter, and chopped pecans. Mix well to ensure the tortilla chips are evenly coated with butter. This topping adds a delightful crunch and nutty flavor to the dish.

10. Sprinkle with cheese. Spread the grated Monterey Jack cheese evenly over the pasta mixture in the skillet, then top with the tortilla chip mixture.

11. Broil to golden brown. Place the skillet under the broiler for about 15 minutes, or until the topping is golden brown and bubbly. Watch it carefully to prevent burning, as broilers can vary in intensity. A good visual cue is when the cheese is melted and the tortilla chips are toasted.

12. Remove from oven. Carefully remove the skillet from the broiler using oven mitts. Let it cool for a few minutes before serving.

Expert Tips & Tricks

• Roasting the Hatch chiles yourself provides the best flavor, but if you’re short on time, you can use canned roasted green chiles. Just be sure to drain them well before chopping.
• For a spicier kick, leave some of the seeds in the Hatch chiles when chopping.
• If your cheese sauce is too thick, add a little more half-and-half to thin it out. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• Feel free to experiment with different cheeses. Pepper jack would add some heat, while Oaxaca cheese would provide a slightly milder flavor.
• The macaroni and cheese can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the broiling time to ensure it’s heated through.

Serving & Storage Suggestions

Serve the Chicken Hatch Chile Verde Skillet Macaroni and Cheese hot, directly from the skillet. Garnish with extra chopped cilantro and a dollop of sour cream or Mexican crema for added richness and tang.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in individual portions or bake in a preheated oven at 350°F (175°C) until heated through. You may need to add a splash of milk or broth to prevent it from drying out.

This dish is best enjoyed fresh, but it can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	825 kcal	N/A
Calories from Fat	447 g	54%
Total Fat	49.7 g	76%
Saturated Fat	25.6 g	128%
Cholesterol	144.7 mg	48%
Sodium	923.2 mg	38%
Total Carbohydrate	55.1 g	18%
Dietary Fiber	4 g	16%
Sugars	6.4 g	N/A
Protein	40.5 g	81%

Variations & Substitutions

• Vegetarian: Omit the chicken and add roasted vegetables like bell peppers, zucchini, or corn.
• Spicier: Use hot Hatch chiles or add a pinch of cayenne pepper to the sauce.
• Creamier: Use heavy cream instead of half-and-half for an even richer sauce.
• Different Cheese: Substitute the Monterey Jack or white cheddar with any good melting cheese like Gruyere, Fontina, or Colby Jack.
• Gluten-Free: Use gluten-free macaroni and gluten-free tortilla chips.
• Topping: Try panko breadcrumbs mixed with parmesan cheese instead of the tortilla chips for a less Southwest feel.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can assemble the macaroni and cheese in the skillet and refrigerate it for up to 24 hours before broiling. Add a few extra minutes to the broiling time to ensure it’s heated through.

Q: Can I use canned green chiles instead of fresh?
A: Yes, canned roasted green chiles can be used. Be sure to drain them well before chopping. Freshly roasted will provide a superior flavor.

Q: How do I prevent the cheese sauce from becoming grainy?
A: Use freshly shredded cheese instead of pre-shredded, and don’t overheat the sauce. Stir constantly over low heat until the cheese is melted and smooth.

Q: Can I freeze this macaroni and cheese?
A: Yes, but the texture may change slightly upon thawing. Thaw completely in the refrigerator before reheating.

Q: Can I use a different kind of pasta?
A: Absolutely! Penne, rotini, or shells would all work well in this recipe.

Final Thoughts

This Chicken Hatch Chile Verde Skillet Macaroni and Cheese is a guaranteed crowd-pleaser, a comforting dish with a flavorful kick. The combination of creamy cheese, savory chicken, and the distinctive taste of Hatch green chiles is simply irresistible. I urge you to try this recipe and experience the magic of Southwest-inspired comfort food. And don’t hesitate to adjust the spice level to your liking! Serve it with a crisp green salad and a cold Mexican beer for a complete and satisfying meal. Let me know in the comments what you think!