Green Chile-Chicken Mac ’n Cheese

Add traditional flavors to your dinner table with this chicken mac and cheese featuring Old El Paso® chiles.

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Servings 10

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ingredients 12
Prep Time 25 min
Total Time 55 min

Ingredients

3: 1/2 cups uncooked elbow macaroni (14 oz)

: 1/3 cup butter or margarine

: 1/3 cup all-purpose flour

1: teaspoon salt

1: teaspoon freshly ground pepper

1: 1/2 cups milk

1: cup water

5: cups shredded sharp Cheddar cheese (20 oz)

2: cups shredded deli rotisserie chicken (from 2-lb chicken)

4: cans (4.5 oz each) Old El Paso® chopped green chiles, drained

2: cups French bread crumbs

: 1/3 cup butter or margarine, melted

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Directions

1 Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time; cover to keep warm.
2 Meanwhile, in Dutch oven or 3-quart saucepan, melt 1/3 cup butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk and water, stirring constantly, until mixture boils and thickens. Add 4 cups of the cheese; stir until cheese is melted.
3 Add cooked macaroni to cheese sauce; toss to coat completely. Stir in chicken and chiles. Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
4 In small bowl, mix bread crumbs and melted butter. Sprinkle over macaroni mixture.
5 Bake uncovered 25 to 30 minutes or until browned and bubbly.