Green Chili Mac and Cheese
Creamy, cheesy macaroni with a spicy kick from roasted green chiles—comfort food with a Southwest twist!
Ingredients
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12 oz (340g) elbow macaroni (or cavatappi/shells)
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4 tbsp (56g) butter
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¼ cup (30g) all-purpose flour
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2½ cups (600ml) whole milk, warmed
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cumin
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½ tsp smoked paprika
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Salt & black pepper to taste
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2 cups (226g) shredded sharp cheddar
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1 cup (113g) shredded Monterey Jack (or pepper Jack for extra heat)
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1 (4 oz) can diced green chiles (like Hatch or Ortega)
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½ cup (120g) sour cream (optional, for extra creaminess)
Toppings (Optional)
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Crumbled bacon
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Sliced jalapeños
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Chopped cilantro
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Panko breadcrumbs (toasted in butter)
Instructions
1. Cook the Pasta
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Boil macaroni in salted water until al dente. Drain and set aside.
2. Make the Cheese Sauce
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Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute.
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Gradually whisk in warm milk until smooth. Add garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Simmer until thickened (~3-4 mins).
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Reduce heat to low, then stir in cheddar and Monterey Jack until melted. Fold in green chiles and sour cream (if using).
3. Combine & Serve
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Toss cooked pasta with the cheese sauce.
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Optional bake: Transfer to a greased dish, top with breadcrumbs, and broil for 2-3 mins until crispy.
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Garnish with bacon, jalapeños, or cilantro.
Tips
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Spice level: Use mild or hot green chiles based on preference.
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Shortcut: Use 3 cups pre-shredded Mexican blend cheese.
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Make ahead: Assemble (without toppings), refrigerate, and reheat with extra milk to loosen.
Perfect with grilled chicken, BBQ ribs, or a crisp salad! 🌶🧀🔥
Want it extra smoky? Add a dash of chipotle powder or roasted poblano peppers!