Green Chile Mac and Cheese

Name: Green Chile Mac and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 250 g elbow macaroni (dried); 1 tsp salt (for pasta water); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cup milk (whole milk, warmed); 150 g green chile (roasted, peeled, seeded, and diced (Hatch or Anaheim)); 4 pcs garlic (cloves, minced); 0.5 tsp cumin powder; 1 pinch black pepper; 200 g sharp cheddar cheese (shredded); 100 g monterey jack cheese (shredded); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(98)

TASTE SCORE

9/10

Creamy, cheesy macaroni packed with roasted green chiles and a hint of cumin. This Southwestern twist on classic comfort food is baked until bubbly and golden on top — perfect for a cozy dinner or potluck crowd-pleaser.

PREP

15m

COOK

20m

SERVES

1 CUP

686 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat oven and prep ingredients.
1.Preheat oven to 375°F (190°C).
2.Shred both cheeses and set aside in a bowl.
3.Dice the roasted green chiles and mince the garlic.
boil · ~8 min
Cook the macaroni.
1.Bring a large pot of water to a rolling boil.
2.Add 1 tsp salt and the elbow macaroni.
3.Cook 1 minute less than package directions for al dente (about 7-8 minutes).
4.Drain well and set aside.
TIPUnder-cooking the pasta slightly prevents it from getting mushy during baking.
saute · ~8 min
Build the cheese sauce base.
1.Melt butter in a medium saucepan over medium heat.
2.Whisk in the flour to form a roux. Cook 1 minute until bubbly and pale golden.
3.Slowly pour in warm milk while whisking constantly to prevent lumps.
4.Add minced garlic, cumin, black pepper, and 0.25 tsp salt.
5.Simmer, whisking often, until sauce thickens enough to coat the back of a spoon (4-5 minutes).
TIPWarm the milk before adding — cold milk makes a lumpy sauce.
mix · ~3 min
Melt the cheese into the sauce.
1.Reduce heat to low.
2.Gradually stir in 150 g of the cheddar and 75 g of the Monterey Jack.
3.Whisk until completely smooth and melted.
4.Fold in the diced green chiles.
TIPKeep heat low when adding cheese — high heat makes it grainy.
mix · ~1 min
Combine pasta and sauce.
1.Add the drained macaroni to the cheese sauce.
2.Stir until every piece is evenly coated.
assemble · ~2 min
Assemble and top the mac and cheese.
1.Transfer the macaroni mixture into a 2-quart baking dish.
2.Spread evenly with a spatula.
3.Top with the remaining cheddar and Monterey Jack.
bake · ~20 min
Bake until golden and bubbly.
Place the dish in the preheated oven and bake for 20 minutes, until the top is golden and the sauce bubbles around the edges.
TIPFor an extra-crispy top, switch to broil for the last 2 minutes — watch closely so it doesn't burn.
rest · ~5 min
Rest before serving.
Remove from oven and let the dish rest for 5 minutes so the sauce can set slightly.
garnish
Garnish with cilantro and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast fresh Hatch or Anaheim chiles under the broiler until blistered, then steam in a bag for easy peeling.
2
Warm the milk before adding to the roux to ensure a silky, lump-free sauce.
3
Under-cook the pasta by 1 minute so it stays al dente after baking.
4
Shred your own cheese from blocks — pre-shredded contains anti-caking agents that prevent smooth melting.
5
Let the mac and cheese rest for 5 minutes after baking so the sauce sets and doesn't turn soupy.
6
For a crunchier topping, toss panko breadcrumbs with melted butter and sprinkle on before baking.

RECIPE VARIATIONS