Description

Green Chile Macaroni and Cheese is a creamy, comforting dish infused with smoky, mildly spicy green chiles. This Southwestern twist on classic mac and cheese balances bold flavors with cheesy richness, making it perfect for an easy weeknight dinner or a unique side dish to impress guests. The recipe is versatile, family-friendly, and customizable with various cheeses, proteins, and spice levels.

Ingredients

Scale

Pasta

8 oz elbow macaroni

Green Chiles

4 oz roasted or canned diced green chiles

Cheese

2 cups shredded sharp cheddar cheese (freshly shredded recommended)

Dairy

2 cups milk or cream
2 tablespoons butter

Thickening Agent

2 tablespoons all-purpose flour (or gluten-free flour blend for gluten-free version)

Spices

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
Salt and pepper, to taste

Instructions

Cook the pasta: Boil elbow macaroni in salted water until just al dente. Drain and set aside. Cooking pasta slightly underdone ensures it doesn’t get mushy later.
Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to remove raw flour taste and form a thick base for the cheese sauce.
Add milk and spices: Gradually whisk in milk or cream, stirring constantly until smooth and velvety. Add garlic powder, onion powder, cumin, salt, and pepper to build the Southwestern flavor profile.
Melt in cheese and green chiles: Lower heat and stir in shredded sharp cheddar cheese until melted and silky. Fold in diced green chiles to evenly distribute smoky heat throughout the sauce.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring gently to coat every piece. Taste and adjust seasoning if necessary before serving or baking.

Notes

Use good-quality, freshly shredded sharp cheddar cheese for richer flavor and better melting.
Don’t skip the roux, as it ensures a smooth, creamy sauce that clings to the pasta.
Adjust the amount and type of green chiles to control the heat level.
Stir gently after adding cheese to avoid a grainy texture from overmixing.
Serve immediately for best taste, or store leftovers properly as recommended.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop and Optional Baking
Cuisine: Southwestern American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 15g
Cholesterol: 55mg

Keywords: green chile macaroni and cheese, southwestern mac and cheese, spicy mac and cheese, comfort food, cheesy pasta, green chiles recipe