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Homemade Salsa Verde Pepper Jack Macaroni and Cheese photo

Salsa Verde Pepper Jack Macaroni and Cheese

A creamy, spicy macaroni and cheese made with salsa verde, pepper jack, and vegetables for a flavorful twist on a classic.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Measuring cups and spoons
  • Whisk
  • Wooden Spoon or Spatula
  • Plate

Ingredients
  

  • 1 pound cellentani pasta (or rigatoni, penne, or macaroni)
  • 1 pound chicken breasts chopped into bite-size pieces
  • 1 tablespoon olive oil for cooking chicken
  • 1 cup zucchini chopped
  • 1 cup sweet corn
  • salt and pepper to taste, plus specified amounts in directions
  • 2 tablespoons butter
  • 2 tablespoons olive oil for roux
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup salsa verde homemade or mild store-bought (e.g., Herdez)
  • 12 oz evaporated milk 1 12-oz can
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon ground cumin
  • 1 cup Pepper Jack cheese freshly grated
  • 1 cup sharp cheddar cheese freshly grated
  • 1/4-1/2 teaspoon ancho chili pepper (optional)
  • hot sauce to taste (optional)

Instructions
 

  • Cook the pasta in a large pot of generously salted boiling water until just al dente according to package directions; drain and set aside.
  • While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped chicken, season with 1/2 teaspoon salt and a pinch (about 1/8 teaspoon) of pepper, and cook until the exterior is no longer pink.
  • Add the chopped zucchini and corn to the skillet and cook 1–2 minutes more, until the chicken is cooked through and the zucchini is crisp-tender; transfer the mixture to a plate and wipe out the skillet.
  • In the now-empty skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in 1/4 cup flour and cook, stirring, for about 2 minutes to form a roux.
  • Reduce heat to low and gradually whisk in 1 1/2 cups milk, 1 cup salsa verde, the 12-ounce can of evaporated milk, 1/2 teaspoon salt, and 1/2 teaspoon ground cumin until smooth.
  • Bring the sauce to a gentle boil while whisking constantly, then reduce heat to medium and simmer, whisking occasionally, until it thickens but is not overly stiff.
  • Remove the sauce from heat and stir in 1 cup freshly grated Pepper Jack until melted, then add 1 cup freshly grated sharp cheddar and stir until fully melted. Taste and add ancho chili powder if desired.
  • Add the cooked pasta to the sauce and toss until evenly coated. Return the chicken, zucchini, and corn to the skillet and stir until everything is combined. Season with additional salt, pepper, and hot sauce to taste.

Notes

  • Swap zucchini and corn for other vegetables if desired.
  • Ground beef can be used instead of chicken.
  • If omitting chicken and/or vegetables, the dish will be extra cheesy.