Southwestern Chicken Mac 'n' Cheese

1. Prepare the Milk Mixture

Whisk together the cornstarch, evaporated milk, and eggs in a small bowl until the mixture is smooth. Set it aside.

2. Poach the Chicken

Place the chicken breasts in a large Dutch oven or stockpot and cover them with water. Add a generous pinch of kosher salt. Bring the water to a boil, then reduce the heat and let it simmer for about 5 minutes. Once the chicken is cooked through, transfer it to a bowl to cool slightly.

3. Cook the Macaroni

Using the same pot, bring fresh water to a boil. Add the elbow macaroni and cook until it is barely al dente. Drain the pasta and return it to the pot.

4. Shred the Chicken

While the pasta is cooking, shred the poached chicken into bite-sized pieces, discarding the bones. Set the shredded chicken aside for later.

5. Make the Cheese Sauce

Return the pasta pot to low heat and add the butter, stirring until it melts completely. Pour in the evaporated milk mixture and add the grated American and Pepper Jack cheeses. Stir continuously until the sauce is smooth and creamy.

6. Combine and Serve

Stir in the chopped green chiles, salsa verde, shredded chicken, cilantro, and scallions. Mix everything thoroughly and serve immediately.