Green Chile Macaroni and Cheese

Are you craving a comforting bowl of macaroni and cheese but with a twist? Look no further than this Zesty Green Chile Macaroni and Cheese recipe. This dish takes classic comfort food to a new level by incorporating the mild yet tangy flavors of green chiles paired with a blend of Monterey Jack and cheddar cheeses. The result is a creamy, cheesy masterpiece with just the right kick to spice up your mealtime. Perfect for family dinners, potlucks, or when you’re simply in the mood for something indulgent yet subtly spicy. Let’s embark on this flavorful journey together!

Preparation Time

  • Total Time: Approximately 45 minutes (15 minutes prep, 30 minutes cook time).


  • Serves: 6-8 people.


  • 10 ounces of elbow macaroni
  •  2 tablespoons of unsalted butter
  •  One 4.5-ounce can of diced mild green chiles, juice included.
  •  2 tablespoons of all-purpose flour
  •  1 1/2 cups of whole milk
  •  1/2 cup of half-and-half
  •  1/4 wedge of a yellow onion
  •  2 large cloves of garlic, peeled and smashed
  •  1 teaspoon of iodized salt
  •  1 3/4 cups of shredded Monterey Jack cheese, 1/4 cup set aside for topping
  •  1 3/4 cups of shredded mild cheddar cheese, 1/4 cup set aside for topping
  •  1 tablespoon of freshly chopped cilantro

Directions & How to Prepare

  1. Prep the Pasta: Start by boiling the elbow macaroni per the package instructions, but shave off 2-3 minutes from the cooking time to keep the pasta al dente. Drain well and return to the pot.
  2.  Green Chile Base: In a saucepan, melt the butter over medium-high heat. Add the diced green chiles, including the juices, and let simmer for a minute to blend the flavors.
  3.  Roux Time: Sprinkle flour over the chile mixture, stirring constantly to form a smooth roux.
  4.  Milk Magic: Gradually whisk the whole milk and half-and-half, ensuring a lump-free sauce. Stir in the salt.
  5.  Infuse Flavors: Add the onion wedge and smashed garlic into the sauce, simmering until thickened. Remove and discard the onion and garlic afterward.
  6.  Cheesy Goodness: Incorporate 1 1/2 cups each of the Monterey Jack and cheddar cheeses, stirring until melted and smooth.
  7.  Finishing Touch: Stir in the chopped cilantro for fresh flavor.
  8.  Mix and Match: Combine the cheese sauce with the al dente macaroni, ensuring each noodle is coated.
  9.  Bake and Broil: Transfer to an 8×8-inch baking dish, sprinkle with the reserved cheeses, and broil until golden and bubbly.

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