Green Chile Mac and Cheese
This version of green chile mac n cheese is creamy and cheesy with canned green chiles for a punch of flavor. Baked to perfection until it is bubbly and delicious this will be your favorite mac n cheese. Perfect for a side dish or on its own as a main dish. This mac n cheese is a great accompaniment to any holiday meal. The macaroni is a perfect texture and the sauce is out of this world. A true comfort food that the whole family will enjoy.
Ingredients needed to make Green Chile Mac n Cheese:
- 8 oz macaroni, cavatappi, or small shells (any short dried pasta will do)
- 5 tbsp unsalted butter (1 tbsp to toss into the cooked pasta)
- 1/3 cup all-purpose flour
- 3 cups 2% or whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried mustard powder
- 1/4 tsp cayenne pepper, optional
- 1 can diced green chile peppers, undrained
- 2 tbsp salsa verde sauce
- 2 cups freshly grated monterey jack cheese.
- 2 cups freshly grated colby jack cheese. Save 1/2 cup for the top of the mac n cheese.
- 1 cup freshly grated mozarella cheese
- 1 cup freshly grated parmesan cheese
- 1 tbsp dried parsley
How to make Green Chile Mac n Cheese:
- Bring enough salted water to a boil in a large saucepan to cover your pasta and cook as directed on the package minus 2-3 minutes short of al dente.
- Drain the pasta and place back in the saucepan. Toss the cooked pasta with 1 tbsp of butter to coat it. Tossing the butter into the pasta prevents it from absorbing liquid while baking and keeps it from getting soggy.
- Heat oven to 350 degrees.
- In a large oven proof skillet (I use a Lodge 12″ cast iron skillet), melt 4 tbsp of butter over medium high heat. Add the flour and stir into the butter. Saute the mixture for 2-3 minutes, stirring frequently. It will be a thick pasty consistency and become slightly browned and nutty smelling. Watch it closely and reduce heat if needed.
- Add the milk slowly a little at a time and stir each addition of milk into the flour mixture. Whisk the sauce and cook over medium heat until thick and smooth. Do not boil.
- Add salt, pepper, mustard powder and cayenne pepper and stir in to the sauce until combined.
- Whisk the green chiles and 2 tbsp salsa verde into the sauce.
- Start adding the cheese, including 1 cup of mozarella cheese a handful at a time and whisk into the sauce until smooth and melted.
- Taste and add additional salt and pepper to taste if needed.
- Stir the macaroni or pasta into the cheese sauce.
- Cover the top of the macaroni with grated parmesan cheese and the reserved 1/2 cup of your grated cheese.
- Sprinkle the top with dried parsley.
- Bake for about 30 minutes until bubbly and cheese topping is golden brown. You may place it under the broiler for 2-3 minutes if desired for an extra crispy golden crust topping if desired. Watch closely.
- Store in covered container in refrigerator for 3-5 days.
Additional mac n cheese facts:
- This recipe can be made ahead and frozen if desired. Make the mac n cheese but don’t bake it until you are ready to eat. Place in an oven safe baking dish before freezing. Unthaw overnight in the fridge and then bake at 350 degrees for 30 minutes.
- This recipe can be made 1-2 days ahead of time and stored in the fridge. Leave off the parmesan, additional cheese and dried parsley topping and add right before baking. Just bring to room temperature and then bake as directed.
- You can use other types of cheese if desired such as guyere, sharp cheddar, or fontina. When substituting other types of cheese make sure you use at least two different types of cheese.
- Try adding some additional spices such as chipotle peppers or cumin for extra flavor.
- Add a protein such as roasted chicken or chopped bacon.
- Leave out the diced chile peppers, salsa verde and cayenne pepper for regular mac n cheese.
Other recipes to try:
Green Chile Mac n Cheese
This version of green chile mac n cheese is creamy and cheesy with canned green chiles for a punch of flavor. Baked to perfection until it is bubbly and delicious this will be your favorite mac n cheese.
Equipment
- 1 Oven safe skillet
Ingredients
- 8 oz macaroni, cavatappi, or small shells (any short dried pasta will do)
- 5 tbsp unsalted butter (1 tbsp to toss into the cooked pasta)
- 1/3 cup all-purpose flour
- 3 cups 2% or whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried mustard powder
- 1/4 tsp cayenne pepper, optional
- 1 4 oz can diced green chile peppers, undrained
- 2 tbsp salsa verde sauce
- 2 cups freshly grated monterey jack cheese
- 2 cups freshly grated colby jack cheese (save 1/2 cup for the top of the mac n cheese)
- 1 cup freshly grated mozarella cheese
- 1 cup 1 cup freshly grated parmesan cheese
- 1 tbsp dried parsley
Instructions
- Bring enough salted water to a boil in a large saucepan to cover your pasta and cook as directed on the package minus 2-3 minutes short of al dente.
- Drain the pasta and place back in the saucepan. Toss the cooked pasta with 1 tbsp of butter to coat it. Tossing the butter into the pasta prevents it from absorbing liquid while baking and keeps it from getting soggy.
- Heat oven to 350 degrees.
- In a large oven proof skillet (I use a Lodge 12" cast iron skillet), melt 4 tbsp of butter over medium high heat.
- Add the flour and stir into the butter. Saute the mixture for 2-3 minutes, stirring frequently. It will be a thick pasty consistency and become slightly browned and nutty smelling. Watch it closely and reduce heat if needed.
- Add the milk slowly a little at a time and stir each addition of milk into the flour mixture. Whisk the sauce and cook over medium heat until thick and smooth. Do not boil.
- Add salt, pepper, mustard powder and cayenne pepper (optional) and stir in to the sauce until combined.
- Whisk the green chiles and 2 tbsp salsa verde into the sauce.
- Start adding the cheese, including 1 cup of mozarella cheese a handful at a time and whisk into the sauce until smooth and melted. (Reserve 1/2 cup of colby for the top.)
- Taste and add additional salt and pepper to taste if needed.
- Stir the macaroni or pasta into the cheese sauce.
- Cover the top of the macaroni with grated parmesan cheese and the reserved 1/2 cup of your grated cheese.
- Sprinkle the top with dried parsley.
- Bake for about 30 minutes until bubbly and cheese topping is golden brown. You may place it under the broiler for 2-3 minutes if desired for an extra crispy golden crust topping if desired. Watch closely.
- Store in covered container in refrigerator for 3-5 days.