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.
Nutrition
Calories: 382kcal
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