Green Chile Cheese Macaroni
This post may contain affiliate links that won’t change your price but will share some commission.
Green Chile Cheese Macaroni is comforting yet familiar with gooey cheese and flavor without heat from green chiles. It comes together quickly with simple steps, making it a great option for weeknights when you want something cozy and easy to prepare.
Green Chile Cheese Macaroni
Green chile mac and cheese is a Southwestern variation of classic mac ‘n cheese. It boasts a smooth, creamy cheese sauce, flavorful green chiles, and pasta. It’s a welcome addition to any table for potlucks, holidays, or weeknight dinners.
Green chiles and cheese pair beautifully together. Try my Quick Chile Cheese Dip and GREEN CHILE CHEDDAR DIP for appetizers.
PMc says:
I like to use freshly shredded cheese because it melts smoothly and gives the sauce a creamy texture. (Preshredded cheese is coated with cornstarch and additives that prevent your sauce from being velvety smooth.) You can also add a small splash of pasta water to loosen the sauce if it becomes too thick. This simple step helps the dish stay creamy.
Green Chile Cheese Macaroni Nutritional Value
This dish offers a good amount of carbohydrates for energy and includes protein from the cheese. It also provides calcium and some vitamins found in green chiles. It’s filling and comforting.
We like this alongside Orange Jalapeno Flat Iron Steak, Bourbon Chicken Bites, and Panko Salmon.
Cooking tips and substitutions
Here are a few suggestions to get the best green chile cheese macaroni.
- Stir the sauce over low heat to prevent the cheese from becoming grainy.
- If you want more heat, choose hot green chiles, and if you prefer a mild flavor, stick with the classic mild chiles. You can substitute poblano peppers or jalapeno peppers, depending on the spice you want.
- You can swap macaroni for shells or another short pasta shape.
- As well, you can use evaporated milk, heavy cream, or regular milk.
- A pinch of seasoning salt, garlic powder, or paprika adds more depth.
Why you’ll ❤️ this recipe.
🏃🏼♀️Quick to prepare
🧥Easy weeknight comfort
👨👩👧👦 Family friendly
🥪 Great flavor with simple ingredients
🔄️Flexible for spice levels and add-ins
Readers also love this macaroni recipe: BEEF MACARONI GOULASH SOUP
Green Chile Cheese Macaroni Frequently Asked Questions
Yes, but add a splash of milk or broth when reheating to loosen the sauce.
You can freeze it, but the cheese sauce may change in texture once thawed.
Yes, cooked chicken or ground beef can be mixed in well. Try my One Pot Cheesy Beef Macaroni.
Yes, broccoli and squash give extra texture, flavor, and nutrients to mac and cheese. Try my Butternut Squash Macaroni and Cheese.
Conclusion
Green Chile Cheese Macaroni brings warm flavor and a creamy texture with simple steps and pantry items. It works well for busy nights and reheats easily with a little extra liquid. It is dependable, flexible, and always welcome at the table.
green chile cheese macaroni
Items in blue & underlined below can be clicked for more detail or to purchase.
Equipment
Ingredients
- 10 ounces macaroni or other short-shaped pasta
- 2 tablespoons butter salted or unsalted
- 2 tablespoons all-purpose flour
- 2 cups 2% milk or whole, heavy cream, or evaporated
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and freshly ground black pepper to taste
- 8 ounces green chiles canned or roasted diced, or poblano peppers
- 1 cup Monterey cheese shredded
- 1 cup sharp cheddar shredded
- ⅓ cup Greek yogurt or sour cream
Instructions
- Preheat oven to 325° F.
- Bring a pot of salted water to a boil and add the pasta. Cook 2-3 minutes less than al dente. Drain pasta. Reserve 1 cup of pasta water in case you need it.10 ounces macaroni
- In an oven-safe casserole dish or skillet, melt the butter over medium heat. Add the flour and spices. Whisk together until a paste forms. Let it cook for about a minute. Slowly whisk in the milk until the sauce is smooth. Add in the diced green chiles and season with salt and pepper.2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups 2% milk, ½ teaspoon cumin, ½ teaspoon chili powder, Salt and freshly ground black pepper to taste, 8 ounces green chiles
- Continue whisking until the sauce has thickened, about 3-4 minutes. Remove the skillet from the heat and whisk in the Greek yogurt. Add in 1 and 1/2 cups of the cheese and whisk until melted. Add the pasta to the skillet and stir until it's fully coated with the sauce.1 cup Monterey cheese, ⅓ cup Greek yogurt, 1 cup sharp cheddar
- Top with the remaining 1/2 cup of cheese and then bake uncovered for 20 minutes. Switch the oven to broil and bake until the top is browned and crisp.