Green Chile Mac and Cheese
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
7 steps. 20 minutes total.
- 1
Preheat oven and cook pasta
- a.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.
- 2
Make the roux and béchamel sauce
- a.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.
- 3
Create the cheese sauce
- a.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.
- 4
Combine and assemble
- a.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.
- 5
Prepare and add the topping
- a.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.
- 6
Bake until golden
- a.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.
- 7
Rest and serve
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
- 2Using warm milk helps it incorporate smoothly into the roux, preventing lumps.
- 3Cook the pasta just until al dente. It will continue to cook in the oven, and this prevents it from becoming mushy.
- 4For a smokier flavor, roast your own Hatch or Anaheim chiles instead of using canned.
- 5To adjust the spice level, use mild green chiles for less heat or add a pinch of cayenne pepper or a finely diced jalapeño to the sauce for more heat.
Adapt it for your goals.
Add Protein
Stir in 1-2 cups of cooked, shredded chicken, crumbled chorizo, or crispy bacon along with the pasta for a heartier meal.
Cheese VariationsCheese Variations
Swap out the cheddar or pepper jack for other good melting cheeses like Monterey Jack, Colby, or smoked Gouda for a different flavor profile.
Add VegetablesAdd Vegetables
Mix in 1 cup of sautéed onions, roasted corn, or diced bell peppers for added flavor and texture.
Stovetop VersionStovetop Version
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.
Why this is on our healthy list.
Rich in Calcium
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.
Provides Energy
The carbohydrates from the pasta provide a substantial source of energy, making this a filling and satisfying meal.
Source of Protein
Dairy products like cheese and milk contribute a good amount of protein, which is vital for muscle repair and overall body function.
Metabolism-Boosting Capsaicin
Green chiles contain capsaicin, a compound that can provide a minor boost to metabolism and has anti-inflammatory properties.
Frequently asked questions
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.