From the creamy cheese sauce to the flavorful chiles engulfing the pasta, this green chile macaroni and cheese is the epitome of deliciousness.
This really is the best macaroni and cheese I have ever had! Something about the addition of the green chiles just takes this to the next level. They don’t add heat, just flavor. This recipe is one worth writing down!
I’ve been thinking about all the different main dishes this would go well with, and well the list is long. It is a versatile side dish. Some of the ones that come to mind is of course the classics like a Cheddar Stuffed Burger or Grilled Pork Burgers. Oven Baked Pork Spare Ribs, Smoked Beef Brisket, and Lemon Pepper Chicken would pair wonderfully with it. You really can’t go wrong serving it alongside any protein.
This is not a health food, but this sure is soul food. Full fat everything in this recipe but this is truly what makes it so delicious. Treat yourself and make this to go along with dinner some night!
Ingredients
- Elbow Pasta
- Diced Green Chiles
- Olive Oil
- Shredded Dubliner Cheese
- Shredded Monterey Jack Cheese
- Butter
- Flour
- Heavy Cream
- Whole Milk
- Salt
- Pepper
Instructions
- Preheat the oven to 350 degrees. Set out an 8 x 11 baking dish.
- Get a large pot of water boiling. Cook your elbow pasta until aldente, or still chewy. Strain and toss with a tablespoon of olive oil so the pasta doesn’t stick together. Set aside.
- In a large skillet, melt the butter over medium low heat. Increase the heat to medium and add the flour. Whisk until it starts to get a golden-brown color. Slowly add in your heavy cream and whole milk, consistently whisking. Increase the heat to medium high and keep whisking and cooking until it begins to thicken. Reduce heat to medium low once is thickened.
- Add your salt and pepper. Then add in your shredded cheeses and whisk until they are completely melted.
- Add your pasta to the cheese sauce and gently stir together until the pasta is fully coated. Add your green chiles and stir until just combined.
- Pour it into your baking dish and smooth out so it’s even. Bake for 15 minutes and then broil on hi for 4 minutes. Let rest for 5 minutes before serving.
Green Chile Macaroni and Cheese
From the creamy cheese sauce to the flavorful chiles engulfing the pasta, this green chile macaroni and cheese is the epitome of deliciousness.
Ingredients
- 12 Ounces Elbow Pasta
- 7 Ounces Diced Green Chiles
- 1 Tbs Olive Oil
- 2 C Shredded Dubliner Cheese
- 1 C Shredded Monterey Jack Cheese
- 2 Tbs Butter
- 2 Tbs Flour
- 1 1/2 C Heavy Cream
- 1/2 C Whole Milk
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Instructions
- Preheat the oven to 350 degrees. Set out an 8 x 11 baking dish.
- Get a large pot of water boiling. Cook your elbow pasta until aldente, or still chewy. Strain and toss with a tablespoon of olive oil so the pasta doesn't stick together. Set aside.
- In a large skillet, melt the butter over medium low heat. Increase the heat to medium and add the flour. Whisk until it starts to get a golden-brown color. Slowly add in your heavy cream and whole milk, consistently whisking. Increase the heat to medium high and keep whisking and cooking until it begins to thicken. Reduce heat to medium low once is thickened.
- Add your salt and pepper. Then add in your shredded cheeses and whisk until they are completely melted.
- Add your pasta to the cheese sauce and gently stir together until the pasta is fully coated. Add your green chiles and stir until just combined.
- Pour it into your baking dish and smooth out so it's even. Bake for 15 minutes and then broil on hi for 4 minutes. Let rest for 5 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1/12 of the panAmount Per Serving: Calories: 357
Kristyn says
Love the flavor that the green chile’s give!! It’s a delicious twist on your classic mac & cheese!
[email protected] says
Yes, me too!