Pin it
I stumbled upon this Green Chile Macaroni dish during my New Mexico road trip and it's been a family favorite ever since. There's something magical about how the spicy chiles mix with melty cheese in every spoonful. My kids beg me to make this on cold nights, and I love how quickly it comes together after a hectic day.
What Makes This Dish So Good
Everyone wants this recipe whenever I bring it somewhere. The trick is how the green chiles liven up the smooth cheese sauce, making it stand out from regular mac and cheese. I've played around with the ingredients countless times, and this version works perfectly for both spice-shy folks and heat lovers alike.
Ingredients You'll Want
- Pasta: 2 cups of elbow macaroni they catch all the yummy sauce perfectly.
- Cheese: 2 cups Monterey Jack shredded fresh for the best melt.
- Green Chiles: 1 can diced chiles drained they're what makes this dish shine.
- Milk: 1 cup whole milk for that rich creaminess.
- Butter: 4 tablespoons unsalted you won't regret it.
- Flour: ¼ cup all purpose to get the sauce just right.
- Seasonings: A mix of garlic powder onion powder salt and pepper.
Putting It All Together
- Cook Your Pasta
- Boil your pasta in heavily salted water until just done you don't want it turning mushy in the sauce.
- Whip Up The Sauce
- Start with melted butter add the flour then slowly pour in warmed milk. Keep stirring until thick then mix in cheese until everything looks smooth and silky.
- Add The Flavor Boost
- Stir in those tasty green chiles they'll give your creamy sauce that perfect southwestern kick.
- Finish In The Oven
- Transfer everything to a baking dish and let it get hot and golden in a 350°F oven about 20 minutes should do it.
Dishing It Up
I always toss some fresh cilantro on top right before we eat. Sometimes I'll add a spoonful of sour cream or extra cheese on everyone's serving. The kids gobble it up with some buttery garlic bread, and I usually throw together a simple salad on the side to balance things out.
Pin it
Storage Smarts
This stuff tastes even better the next day. Keep it in your fridge for up to 4 days and warm it slowly with a tiny bit of milk to bring back the creaminess. You can freeze portions too they'll stay good for a couple months in airtight containers.
Switch Things Up
Some days I throw in shredded chicken or cooked ground beef. Fresh spinach works great when I've got some growing. If you want more kick, try flame-roasted chiles or toss in some chopped jalapeños my friends who love spicy food can't get enough.
Tricks For Success
Don't skimp on salt when boiling pasta and pull it out while it's still firm. Always shred your own cheese it melts way better. Go slow with the sauce so flavors can develop. These small details really make the dish stand out.
Do-Ahead Shortcuts
I often assemble everything in the morning when I know we'll have a crazy evening. The flavors actually improve as they sit together. Just bake it when you're ready to eat and add a few extra minutes if it's cold from the fridge.
Watch Out For These Mistakes
Don't overcook your pasta it'll turn to mush. Skip the packaged shredded cheese it doesn't melt right. Keep your whisk moving to avoid lumpy sauce. Taste as you cook that's how you'll nail the seasoning balance.
Great Side Dishes
This mac and cheese pairs wonderfully with something tangy. I often whip up a quick vinegar slaw or some lime-dressed roasted veggies. My mother-in-law makes an amazing jalapeño cornbread that's perfect alongside it especially when you want to lean into those Southwest flavors.
The Secret Ingredient
It's amazing how green chiles and cheese just work together so well. The dish feels familiar enough for kids but interesting enough for grown-ups too. Guests always wonder what makes it taste so good and I just smile knowing it's those simple ingredients playing off each other perfectly.
Crowd Favorite
I've taken this to so many gatherings and dinner parties. It travels well stays warm and never lasts long. Everyone asks for the recipe and I love hearing how they tweak it at home. It's become that signature dish friends ask me to bring whenever we get together.
Pin it
Unforgettable Comfort Food
This Green Chile Macaroni has been there for us through cold winter evenings backyard parties and everything in between. It's the kind of food that feels like home no matter when you make it. That blend of creamy cheese with a hint of chile heat makes it fancy enough for company but simple enough for Tuesday night dinner.
Frequently Asked Questions
- → How can I make it less spicy?
- Pick mild green chiles or go easy on the quantity. Hot chiles can be swapped for a milder variety too.
- → What type of green chiles should I use?
- Canned versions are simple to use, or you can roast and chop fresh ones. Hatch chiles are popular, but any variety is fine.
- → Can I include some meat?
- Of course! Toss in cooked chicken or crispy bacon right at the end when mixing everything together.
- → How do I keep the sauce smooth?
- Slowly pour in the milk to your roux, mixing well each time. Turn off the heat before stirring in cheese.
- → What’s the best way to warm it up later?
- Reheat gently on a low setting with a splash of milk to keep it creamy. Using a microwave at low power works too.