Another week, another variation on macaroni and cheese. This time we head south of the border. Or at the very least, into the canned Mexican goods section of our supermarket for a few staple. First, we add a can of chopped green chilies to our basic creamy stovetop mac and cheese (if you want to get extra fancy, you can roast your own fresh chilies to stir in), followed by a cup of our salsa verde (you do keep some with you at all times, right?).
You can use store-bought rotisserie cihcken if you'd like, shredding the meat up before adding it to the pot, but it's better and only slightly more difficult to poach your own chicken. Heck, you can just do it in the very same pot you're about to cook your pasta in. Finally, swapping out some of the American or cheddar cheese with spicy pepper Jack brings the flavors full circle. Gooey, tangy, a little bit hot, this is perfect comfort food for getting over the remnants of that fiesta borrachada last night.
Get the Recipe
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.