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Creamy, cheesy, and comforting with a smoky, spicy kick from roasted green chiles. This baked mac and cheese is topped with crispy breadcrumbs for the perfect finish. A Southwestern classic that's sure to be a new family favorite.
For 6 servings
Preheat oven and cook pasta. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil, add 1 tsp of salt, and cook the elbow macaroni according to package directions until just al dente (about 8 minutes). Drain the pasta well and set it aside.
Make the roux and béchamel sauce. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (roux). Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue cooking for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Create the cheese sauce. Remove the pot from the heat. Add the shredded sharp cheddar and pepper jack cheese to the sauce, stirring until completely melted and smooth. Stir in the drained green chiles, garlic powder, onion powder, smoked paprika, 0.5 tsp salt, and black pepper.
Combine and assemble. Add the cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated. Pour the mixture into the prepared baking dish and spread it into an even layer.
Prepare and add the topping. In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and grated parmesan cheese, tossing until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
Bake until golden. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crisp.
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Creamy, cheesy, and comforting with a smoky, spicy kick from roasted green chiles. This baked mac and cheese is topped with crispy breadcrumbs for the perfect finish. A Southwestern classic that's sure to be a new family favorite.
This southwest recipe takes 55 minutes to prepare and yields 6 servings. At 989.66 calories per serving with 45.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Rest and serve. Carefully remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and thicken slightly.
Stir in 1-2 cups of cooked, shredded chicken, crumbled chorizo, or crispy bacon along with the pasta for a heartier meal.
Swap out the cheddar or pepper jack for other good melting cheeses like Monterey Jack, Colby, or smoked Gouda for a different flavor profile.
Mix in 1 cup of sautéed onions, roasted corn, or diced bell peppers for added flavor and texture.
For a quicker meal, skip the baking step. Simply serve the mac and cheese directly from the pot after combining the pasta and sauce. You can toast the breadcrumb topping separately in a skillet and sprinkle it over individual servings.
The significant amount of cheese and milk in this recipe makes it a great source of calcium, which is essential for strong bones and teeth.
The carbohydrates from the pasta provide a substantial source of energy, making this a filling and satisfying meal.
Dairy products like cheese and milk contribute a good amount of protein, which is vital for muscle repair and overall body function.
Green chiles contain capsaicin, a compound that can provide a minor boost to metabolism and has anti-inflammatory properties.
A typical serving of this Green Chile Mac and Cheese contains approximately 650-750 calories, depending on the specific brands of cheese and milk used.
This dish is a rich and indulgent comfort food, high in calories, fat, and sodium. While delicious, it's best enjoyed in moderation as part of a balanced diet. It does provide calcium and protein from the dairy.
Yes, you can assemble the mac and cheese (without the breadcrumb topping) up to 24 hours in advance. Cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then add the topping and bake as directed, possibly adding 5-10 minutes to the baking time.
Absolutely! While elbow macaroni is classic, other short pasta shapes with ridges or tubes work great, such as cavatappi, shells, penne, or rotini. They are excellent for holding onto the creamy cheese sauce.
To increase the heat, you can use hot green chiles instead of mild, add a pinch of cayenne pepper to the cheese sauce, or stir in some finely diced fresh jalapeños.
The best way to reheat is in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to prevent drying out. You can also reheat individual portions in the microwave, adding a splash of milk to restore creaminess.