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Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
Calling all mac and cheese fans—your new favorite is right here! This easy, speedy supper combines macaroni and cheese with convenient rotisserie chicken for a cozy, comforting dish with a kick!
Mild poblano peppers bring the heat to this creamy pasta dish without being overly spicy. For extra delicious flavor, we jazz up a homemade white sauce with a dash of cumin and everybody’s guilty pleasure—cubes of smooth-melting Velveeta cheese. All of this comes together in a satisfying pasta dish that makes a normal weeknight feel like a special event, without all the work!
Some (Don't) Like It Hot
Poblano peppers are typically about half as spicy as jalapeños; for an even milder mac, remove the ribs or use Anaheim chiles.
Ingredients
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4 Tbsp. unsalted butter
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1 large poblano chile, chopped (about 1 cup)
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3 Tbsp. all-purpose flour
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3 cups whole milk
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1/2 tsp. kosher salt
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1/4 tsp. ground cumin
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8 oz. white processed cheese (such as Velveeta), cubed (about 1 1/4 cups)
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8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided
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3 cups shredded rotisserie chicken
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12 oz. medium-size shell pasta (about 3 cups), cooked and drained
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Fresh cilantro, for garnish
Directions
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Preheat oven to broil with rack about 10 inches from heat source. Melt butter in a large broiler-safe skillet over medium-high. Add poblano, and cook, stirring often, until tender, about 3 minutes.
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Add flour, and cook, stirring constantly, until bubbly, about 1 minute. Whisk in milk; cook, whisking often, until mixture thickens, about 5 minutes. Stir in salt and cumin. Add processed cheese and 1 1/2 cups of the Cheddar, stirring until melted, 1 minute. Stir in chicken and cooked pasta; remove from heat.
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Sprinkle with remaining 1/2 cup Cheddar. Broil in preheated oven until cheese is lightly browned, about 4 minutes. Garnish with cilantro.