Green Chile Macaroni Recipe

Cook the pasta

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz elbow macaroni and cook until just al dente (about 7–8 minutes, according to package). Reserve 1/2 cup of cooking water, then drain pasta and set aside.

Marinate

Pat 2 chicken breasts dry. In a bowl combine 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice. Rub mixture over the chicken and let rest 10–20 minutes (or up to 2 hours refrigerated).

Grill

Heat a grill pan or outdoor grill to medium-high. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form. Let rest 5 minutes, then slice into bite-sized strips or cubes. Keep warm.

Sauté aromatics and corn

In a large sauté pan over medium heat, melt 2 tbsp butter. Add 1 cup finely diced yellow onion and cook until translucent, 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds. Add 2 cups corn kernels and 1 cup diced roasted green chiles; cook 3–4 minutes to soften and develop flavor.

Make roux and add stock

Sprinkle 2 tbsp all-purpose flour over the vegetables and stir 1–2 minutes to cook the flour. Gradually whisk in 2 cups chicken stock, scraping any browned bits, until smooth. Bring to a gentle simmer and cook 4–5 minutes to thicken slightly.

Blend for bisque texture

Transfer about two-thirds of the mixture to a blender (or use an immersion blender in the pan) and puree until mostly smooth but still slightly textured. Return puree to the pan and stir to combine with the reserved portion.

Finish the sauce

Stir in 1 cup half-and-half, 1 cup shredded sharp cheddar, and 2 oz softened cream cheese until melted and smooth. Add 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. If sauce is too thick, add up to 1/4 cup reserved pasta water or extra stock to reach a creamy sauce consistency. Stir in 2 tbsp chopped cilantro, if using. Keep sauce warm but do not boil aggressively.

Cook bacon

In a medium skillet over medium heat, cook 6 slices diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tbsp fat in the pan. Reserve bacon and fat separately.

Make gratin mix

In a small bowl combine 1/2 cup panko breadcrumbs, 1/2 cup grated Parmesan, 2 tbsp melted butter, 1 tbsp chopped parsley and the crisped bacon (crumbled). Toss to combine. If mixture seems dry, add an extra teaspoon of melted butter.

Toast topping (optional)

For extra crunch, spread the topping on a sheet pan and toast in a 375°F (190°C) oven for 5–7 minutes until golden, or brown it briefly in the skillet used for bacon, stirring constantly. Watch carefully to avoid burning.

Combine pasta and bisque: Add drained macaroni to the warm green chile corn bisque in the sauté pan. Stir gently to coat the pasta evenly. If needed, add reserved pasta water 1–2 tablespoons at a time to loosen the sauce.

Add chicken: Fold the sliced grilled chicken into the sauced pasta so it’s evenly distributed.

Plate and gratin: Spoon portions into shallow bowls or a large baking dish. Sprinkle the bacon gratin mixture evenly over each portion. If you prefer the topping browned, place bowls or the baking dish under a broiler for 1–2 minutes until the topping is golden (watch closely).

Garnish and serve: Finish with additional chopped parsley or cilantro, a squeeze of lime if desired, and season with salt and freshly ground black pepper to taste. Serve immediately.