Creamy Green Chile Mac and Cheese

Introducing our Creamy Green Chile Mac and Cheese—a tantalizing fusion of classic comfort and bold flavors. This indulgent dish begins with tender macaroni enveloped in a velvety sauce infused with aromatic spices like cumin, garlic, and green chile powder.

Diced green chiles add a lively kick while two kinds of cheeses—Monterey jack and pepper jack (or sharp cheddar for a milder option)—melt together to create a creamy, gooey texture.

Finished with a touch of Greek yogurt for richness, it’s baked to perfection until golden and crisp, promising a satisfying balance of heat and comfort in every bite.

Creamy Green Chile Mac and Cheese

Ingredients

10 ounces macaroni or other short shaped pasta

2 tablespoons butter

2 tablespoons flour

2 cups 2% milk

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder (green chile powder if you can find it)

Salt and freshly ground black pepper to taste

8 ounces canned or roasted diced green chiles

1 cup shredded Monterey jack cheese

1 cup shredded pepper jack cheese (or sharp cheddar)

1/3 cup plain 2% or whole Greek yogurt

Instructions

Step 1:

Preheat oven to 325° F.

Step 2:

Bring a pot of salted water to a boil and add in the pasta.

Cook 2-3 minutes less than al dente.

Step 3:

When the pasta is cooked drain it into a colander.

Step 4:

In a 10-12″ oven safe skillet, melt the butter over medium heat.

Add in the flour and dried spices and 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.

Step 5:

Continue whisking until the sauce has thickened, about 3-4 minutes.

Remove the skillet from the heat and whisk in the Greek yogurt if you’re using it.

Add in 1 1/2 cups of the cheese and whisk until it’s melted and incorporated into the sauce.

Add the pasta into the skillet and stir until it’s completely covered in the sauce.

Step 6:

Top with the remaining cheese and then bake uncovered for 20 minutes.

Switch the oven to broil and bake until the top is browned and crisp.

Notes:

Pasta Choice: Use macaroni or any other short-shaped pasta for best results. Cooking it slightly under al dente ensures it remains firm after baking.

Cheese Selection: A blend of Monterey jack and pepper jack (or sharp cheddar) cheeses provides a creamy base with a hint of spice from the pepper jack.

Green Chiles: Opt for canned or roasted diced green chiles to add a mild, smoky flavor. Adjust the amount based on your preference for heat.

Spices: Cumin, garlic powder, and chili powder (preferably green chile powder) enhance the dish with earthy, savory notes. Adjust seasoning to taste.

Creamy Sauce: The roux-based sauce made with butter, flour, and milk forms the creamy base. Whisk continuously to avoid lumps and ensure smooth texture.

Greek Yogurt: Adds a tangy richness to the sauce without overpowering the cheese flavor. It can be omitted or substituted with sour cream if desired.

Baking: Use an oven-safe skillet for easy preparation and baking. Baking initially at a lower temperature ensures thorough heating, while broiling at the end adds a golden, crispy top layer.

Final Touch: Allow the dish to rest briefly after baking to set before serving. Garnish with fresh herbs or additional diced green chiles for extra flavor and presentation.

Nutrition Information:

YIELD: 5 SERVING SIZE: 1

Amount Per Serving:

Calories: 420 | Total Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Unsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 376mg | Carbohydrates: 41g | Fiber: 2g | Sugar: 10g | Protein: 23g

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Yes, you can use your preferred pasta shape.

Just adjust the cooking time according to the package instructions.

Is it necessary to use a specific type of chile powder?

While the recipe suggests green chile powder, you can use regular chili powder if green chile powder is unavailable.

Can I make this dish without an oven-safe skillet?

Yes, after preparing the sauce on the stovetop, transfer the mixture to a baking dish before baking in the oven.

Can I use whole milk instead of 2% milk?

Yes, whole milk can be used for a creamier texture, but 2% milk works well too.

What can I substitute for Greek yogurt?

Sour cream is a good substitute for Greek yogurt if you don’t have it on hand.

Can I add other ingredients like vegetables or meat?

Absolutely, feel free to customize by adding cooked vegetables, grilled chicken, or your favorite protein.

How do I prevent the cheese sauce from becoming lumpy?

Whisk continuously while adding the milk to ensure a smooth sauce.

If lumps form, you can use a hand blender to smooth them out.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance and refrigerate it.

When ready to bake, reheat the sauce and proceed with the pasta.

How do I know when the mac and cheese is done baking?

It’s done when the top is browned and crisp, typically after 20 minutes of baking and additional time under the broiler.

Can I use pre-shredded cheese instead of shredding it myself?

Pre-shredded cheese can be used, but freshly shredded cheese tends to melt more smoothly for a creamier texture.