Chicken Chile Mac ‘n Cheese


  • 2 tablespoons unsalted butter
  • 2 Anaheim chile peppers, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons all purpose flour
  • 2 1/4 cups low sodium chicken broth
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1 (1 lbs.) box macaroni pasta, cooked
  • 8 ounces grilled chicken breast, diced
  • 1 (6 oz.) can California Black Ripe Olives, whole, pitted
  • 1/2 cup Japanese style panko breadcrumbs
  • 1/8 teaspoon paprika


  1. Heat butter in a large saucepan over medium heat until melted and foamy.
  2. Stir in peppers and garlic and cook for 2 minutes.
  3. Whisk in flour and cook for 1-2 more minutes until smooth and golden.
  4. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil.
  5. Turn heat down to simmer and cook for 3-4 minutes.
  6. Stir in cheese and remove from heat.
  7. Add pasta, chicken and California Ripe Olives and pour into a lightly greased 9-inch by 13-inch baking dish.
  8. Top with breadcrumbs, sprinkle with paprika and bake in a 400°F oven for 15-20 minutes.
Nutritional Analysis Per Serving:

Calories 340, Fat 6g, Cholesterol 10mg, Sodium 670mg, Carbohydrate 51g, Protein 17g, Calories from fat 17%