Salsa Verde Pepper Jack Macaroni and Cheese

Comfort meets a lively green kick in this Salsa Verde Pepper Jack Macaroni and Cheese — a creamy, cheesy pasta bake loaded with tender chicken, crisp zucchini, and sweet corn, all brightened by a tangy salsa verde and melted Pepper Jack. The recipe reads like a weeknight champion with a special-occasion vibe: simple steps, pantry-friendly ingredients, and a crowd-pleasing finish that’s perfect for family dinners or potlucks.

Why you’ll love this recipe

• Velvety cheese sauce with a salsa verde twist that wakes up classic mac and cheese.
• Protein-packed with bite-size chicken pieces for a satisfying, one-dish meal.
• Bright veg — zucchini and sweet corn — add texture, color, and freshness.
• Easy swaps for pasta shapes: use rigatoni, penne, or classic macaroni.
• Comforting, straightforward, and unexpectedly zesty.

Ingredients

Yield: About 4–6 servings

• 1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
• 1 pound chicken breasts, chopped into bite size pieces
• 1 tablespoon olive oil (for cooking chicken)
• 1 cup chopped zucchini
• 1 cup sweet corn
• Salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil (for roux/sauce)
• ¼ cup AP flour
• 1 1/2 cups milk
• 1 cup Homemade Salsa Verde (or mild storebought Herdez)
• 1 12 oz. can evaporated milk
• ½ teaspoon salt plus more to taste
• 1/2 teaspoon ground cumin
• 1 cup freshly grated Pepper Jack cheese
• 1 cup freshly grated sharp cheddar cheese
• 1/4-1/2 teaspoon ancho chili pepper (optional)
• Hot sauce to taste (optional)

Equipment

• Large pot for pasta
• Large skillet or sauté pan
• Whisk
• Wooden spoon or silicone spatula
• Casserole dish or ovenproof baking dish (optional for baking)
• Cheese grater

Prep tips before you start

• Grate the Pepper Jack and sharp cheddar cheese and set aside so they melt smoothly into your sauce.
• Chop the chicken into even bite-size pieces to ensure even cooking.
• Measure the milk, evaporated milk, and salsa verde for quick addition while whisking the sauce.
• If you’d like a crispy top, preheat the oven to 375°F (190°C) for a final bake. Otherwise, this can be served straight from the stovetop.

Step-by-step instructions

Follow these steps in order for the best results. Quantities and ingredient names match the ingredient list above.

1. Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until just al dente. Drain and set aside while you prepare the sauce and chicken.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken breasts, chopped into bite size pieces. Season with salt and pepper. Sauté the chicken, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes depending on the size of the pieces. Transfer the cooked chicken to a plate and set aside.
3. In the same skillet, add 1 cup chopped zucchini and 1 cup sweet corn. Season lightly with salt and pepper and cook for 3–4 minutes, stirring occasionally, until the zucchini becomes tender and the corn warms through. Transfer the vegetables to the plate with the chicken.
4. Wipe out the skillet if needed, then turn the heat to medium. Add 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts and the mixture is hot, sprinkle in ¼ cup AP flour. Whisk continuously for 1–2 minutes so the flour cooks and forms a smooth roux without browning heavily.
5. Slowly whisk in 1 1/2 cups milk, making sure to break up any lumps. Continue whisking until the mixture begins to thicken slightly, about 2–3 minutes.
6. Stir in 1 cup Homemade Salsa Verde (or mild storebought Herdez) and 1 12 oz. can evaporated milk, pouring slowly and whisking to combine. Keep the mixture over medium heat and whisk until the sauce is uniformly smooth and slightly thickened, about 3–4 minutes.
7. Season the sauce with ½ teaspoon salt and 1/2 teaspoon ground cumin. If you like a smoky warmth, add 1/4–1/2 teaspoon ancho chili pepper here. Taste and adjust seasoning, adding salt, pepper, or a few dashes of hot sauce to reach your preferred heat level.
8. Reduce the heat to low and begin stirring in the cheeses: add 1 cup freshly grated Pepper Jack cheese and 1 cup freshly grated sharp cheddar cheese a handful at a time, stirring until each addition is fully melted and the sauce becomes glossy and smooth. Keep the sauce on low so the cheeses melt gently without becoming grainy.
9. Add the cooked pasta, cooked chicken, and cooked zucchini and corn back into the skillet with the cheese and salsa verde sauce. Gently toss or stir to coat everything evenly. Warm through for 1–2 minutes so the flavors marry. Taste and add more salt, pepper, or hot sauce if needed.
10. If you prefer a baked top, transfer the mixture to a lightly greased casserole dish. Sprinkle with a little extra grated cheese if desired and bake in a preheated 375°F (190°C) oven for 10–12 minutes until bubbly and lightly golden on top. If you’d rather skip baking, simply serve the pasta straight from the skillet while still hot and saucy.

Serving suggestions

• Garnish with chopped fresh cilantro or green onions for a fresh contrast to the rich sauce.
• Serve with a crisp salad and a squeeze of lime for brightness.
• For extra texture, sprinkle toasted breadcrumbs or crushed tortilla chips on top before baking for a crunchy finish.
• Offer hot sauce at the table for guests who prefer more heat.

Make-ahead and storage

• To make ahead: Cook through step 9, then cool quickly and refrigerate in an airtight container for up to 2 days.
• To reheat: Warm gently on the stovetop over low heat, stirring in a splash of milk if the sauce has thickened. Alternatively, reheat in a 350°F (175°C) oven, covered, until warmed through.
• Freezing: This dish can be frozen once fully cooled in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat as above; texture is best when not frozen for too long.

Ingredient notes and swaps

• 1 pound cellentani pasta: If you don’t have cellentani, rigatoni, penne, or classic elbow macaroni are all fine substitutes. The sauce clings best to shapes with a twist or ridges.
• Chicken breasts: Trimmed and chopped into bite-size pieces for even cooking. Dark meat can be used if preferred; adjust cooking time slightly.
• Salsa Verde: Use a mild jarred salsa verde like Herdez or a homemade recipe if you prefer more tang or roasted tomatillos. The flavor of the salsa verde is central here, so pick one you enjoy.
• Pepper Jack and sharp cheddar: Freshly grated cheese melts more smoothly than pre-shredded varieties, which sometimes contain anti-caking agents.
• Ancho chili pepper: Optional, for a smoky, mild warmth. Adjust between 1/4 and 1/2 teaspoon to suit your taste.

Troubleshooting tips

• If your sauce is too thin: Simmer a few minutes longer to reduce and thicken, or stir in a small extra handful of cheese off heat.
• If your sauce is grainy: Melt cheese slowly over low heat and avoid rapid boiling once cheese is added. A splash of milk can smooth the texture.
• If the pasta seems dry: Add a splash of milk or reserved pasta cooking water and stir to loosen the sauce.

Flavor variations to try

• Make it smoky: Swap in a smoked cheddar or add a touch more ancho chili pepper.
• Vegetarian version: Omit the chicken and toss in extra roasted vegetables like bell peppers or mushrooms.
• Greener green: Fold in baby spinach at the last minute until wilted for added color and nutrition.

Final notes

This Salsa Verde Pepper Jack Macaroni and Cheese is a great example of how a familiar comfort dish can be brightened and refreshed with a bold, tangy element. The salsa verde lifts the creamy sauce, while the Pepper Jack gives a gentle kick that sings against the sharp cheddar. Whether you serve it straight from the skillet or baked to bubbly perfection, it’s a satisfying plate that balances richness with bright, herbaceous flavor.

Gather your ingredients, preheat the oven if you plan to bake, and get ready to enjoy a cozy, flavorful meal that’s equal parts indulgent and lively. Buon appetito!