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Green Chile Macaroni and Cheese

Green Chile Macaroni and Cheese
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Green Chile Macaroni and Cheese is a comforting and creamy twist on classic mac and cheese, featuring smoky roasted green chiles and a blend of sharp cheddar and Monterey Jack cheeses for a bold, spicy flavor. Perfect for cozy nights or feeding a crowd, this dish offers a creamy texture with a vibrant southwestern kick, customizable spice levels, and options for baking to add a crispy topping.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or 2% milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup roasted green chiles (fresh or canned, chopped)
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste

Optional Toppings

  • 1/2 cup bread crumbs or crushed tortilla chips

Instructions

  1. Cook the Pasta: Begin by boiling the elbow macaroni in salted water according to the package directions until just al dente. Drain the pasta and set it aside.
  2. Prepare the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk while whisking continuously to avoid lumps. Simmer gently until the sauce thickens enough to coat the back of a spoon.
  3. Add Green Chiles and Seasonings: Stir in the roasted green chiles, garlic powder, salt, and pepper. This blends the smoky heat into the creamy sauce perfectly.
  4. Melt the Cheeses: Lower the heat. Add the shredded cheddar and Monterey Jack cheeses gradually, stirring until completely melted and the sauce is smooth.
  5. Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni. Gently mix until every noodle is fully coated with the creamy and spicy sauce.
  6. Bake or Serve Immediately: For a crispy topping, transfer the macaroni and cheese mixture to a baking dish. Sprinkle with breadcrumbs or crushed tortilla chips. Bake in a preheated oven at 350°F (175°C) for 20 minutes until golden and bubbly. Alternatively, serve immediately for a creamy stovetop version.

Notes

  • Use fresh roasted green chiles for the best flavor.
  • Do not overcook the pasta; it will continue cooking if baked.
  • Grate your own cheese for the smoothest melting sauce.
  • Add seasonings and cheese gradually to balance flavor and texture.
  • Adjust spice by increasing or decreasing the amount of green chiles or adding jalapeños or cayenne pepper for more heat.

Nutrition

Keywords: green chile, macaroni and cheese, comfort food, spicy mac and cheese, southwestern dish

Find it online: https://cherrycooks.com/green-chile-macaroni-and-cheese/