green chile cheese macaroni

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Prep Time10 minutes Cook Time 30 minutes Total Time 40 minutes Servings: 5 servings

Course Side Dish

Cuisine American

Keyword green chile cheese macaroni, green chile peppers, green chiles, mac and cheese, macaroni, pasta

Prep Time 10

Cook Time 30

Servings servings

Calories 507kcal

Author Paula

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.

We love this alongside Braised Short Ribs.