Green Chile Chicken White Cheddar Mac & Cheese (Healthy too!) — Ethan

I asked myself “Could I make a Mac & Cheese cheese recipe I could eat while I’m cutting?” The answer, I’m happy to say is yes. The base is a White Cheddar Mac & Cheese that’s kind of like the blue box, but then I add grilled chicken and roasted poblano peppers which take it to a whol

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Step 1

To start, warm up some water on the stove or in the microwave. You only need enough water to cover the pasta.

Step 2

To a hot pan and in the dried macaroni, immediately follow it with warmed-up water and a large pinch of salt. Add just enough water to cover the pasta and bring to a boil. Stir the pasta occasionally until the water has reduced and the pasta is cooked through.

Step 3

With the water reduced into a starchy substance, turn down the heat to low. Add the evaporated milk, cheese powder, and cheese. Cook while stirring until the sauce thickens to your liking. You can tweak the consistency of your mac and cheese by adding more evaporated milk if needed.

Step 4

Add the roasted poblano peppers, the grilled chicken, and spices to the pot and mix together. Serve!

Step 5

Set the oven on broil.

Step 6

Place the poblanos on a sheet pan and set them under the broiler.

Step 7

Roast until deeply darkened on one side before flipping.

Step 8

Remove from the oven and place in a container with a lid to steam for 10 minutes.

Step 9

Remove the skin and seeds from the peppers and dice into pieces for the mac and cheese!

Step 10

Set the oven on broil.

Step 11

Place the poblanos on a sheet pan and set them under the broiler.

Step 12

Roast until deeply darkened on one side before flipping.

Step 13

Remove from the oven and place in a container with a lid to steam for 10 minutes.

Step 14

Remove the skin and seeds from the peppers and dice into pieces for the mac and cheese!

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