The Food Lab: Better Home Cooking Through Science

Replace the cheddar cheese with pepper Jack. Stir in 2 cups
shredded cooked chicken (leftover or rotisserie from the
supermarket), one 3½-ounce can chopped green chiles (or ½
cup chopped roasted fresh green chiles), and 1 cup salsa
verde into the finished mac ’n’ cheese. Sprinkle with
chopped fresh cilantro and scallions.