If you’re looking for a way to spice up your typical pasta night, this green chile mac and cheese is the perfect solution. The focus keyword here is “green chile mac and cheese,” an irresistible dish that combines creamy, cheesy goodness with a hint of heat that will leave everyone at your table asking for seconds.
Growing up, my family always looked forward to our weekly pasta dinners, but it wasn’t until my college days in New Mexico that I discovered the remarkable combination of mac and cheese with green chiles. I brought the idea home one holiday, and it became an instant family favorite. The blend of the creamy cheese sauce with the mild heat of the chiles was a revelation. Even now, every bite takes me back to those warm New Mexico nights, surrounded by friends and food that nourished the soul.
Why You’ll Love This Recipe
This dish isn’t just another mac and cheese; it’s a culinary experience. The richness of the cheese is perfectly balanced with the slightly smoky, mildly spicy flavor of green chiles. This recipe is perfect for entertaining or a cozy family dinner, offering a unique twist that excites both cheese lovers and spice enthusiasts.
- Quick and Easy: This dish comes together in less than an hour, making it perfect for weeknights.
- Customizable Heat: Choose between mild or spicy green chiles to suit your taste preferences.
- Perfect for Leftovers: It tastes even better the next day as the flavors meld together.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Cook your favorite type of pasta (such as elbows or shells) in a large pot of salted boiling water until al dente. Drain and set aside.
Step 2
In a medium saucepan, melt butter over medium heat. Add flour, whisking for about 1 minute to create a roux. Slowly whisk in milk, cooking until thickened, about 5 minutes.
Step 3
Reduce heat to low and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth. Season with salt, pepper, and a little nutmeg for warmth.
Step 4
Add cooked pasta and canned green chiles to the cheese sauce, stirring to coat the pasta evenly with the sauce. Taste and adjust seasoning if necessary.
Step 5
Pour the mixture into a greased baking dish. Top with extra cheese and breadcrumbs if desired. Bake for 20-25 minutes or until golden brown and bubbly.
Storage Options
To store leftovers, allow the dish to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, cover and bake in a preheated oven at 350°F until warmed through. This mac and cheese also freezes well. Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations & Substitutions
For a healthier twist, use whole grain or gluten-free pasta. Swap out regular cheese for a dairy-free alternative if you are lactose intolerant. For those who prefer more heat, add diced jalapeños or a pinch of cayenne pepper. You can also include extra protein by adding cooked, shredded chicken or crumbled bacon.
Frequently Asked Questions
Can I use fresh chiles instead of canned? Absolutely! If you want to use fresh chiles, roast them first by charring them over an open flame or in your oven’s broiler. Peel off the skins, remove the seeds, and chop before adding to the cheese sauce. This method adds a fresh, smoky flavor to your dish.
How can I make this dish vegetarian? This dish is already vegetarian! Simply ensure that all your ingredients are sourced responsibly, and pair it with a fresh salad or roasted vegetables for a complete meal.
Why is my cheese sauce grainy? A grainy cheese sauce often results from overheating or using pre-shredded cheese, which may have anti-caking agents. To avoid this, maintain a low heat and use freshly grated cheese for the smoothest sauce possible.
Green Chile Mac and Cheese
Ingredients
Main Ingredients
- 8 ounces elbow macaroni
- 4 ounces green chiles roasted and chopped
- 2 cups sharp cheddar cheese shredded
- 1 cup milk whole milk
- 2 tablespoons butter
- 2 tablespoons flour all-purpose
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the macaroni according to package instructions, then drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook, stirring constantly, until thickened. Add salt and pepper.
- Stir in cheddar cheese until melted and smooth. Add green chiles and the cooked macaroni.
- Serve hot and enjoy your Green Chile Mac and Cheese!
