Green Chile Queso Mac

This Green Chile Queso Mac is a creamy, flavorful twist on classic mac and cheese, combining the comforting richness of a cheesy pasta bake with the bold kick of green chiles.

With a smooth, spicy sauce made from a blend of Monterey Jack and pepper jack cheeses, plus a touch of cumin and chili powder, this dish brings a little heat and a lot of flavor.

Topped with extra cheese and baked to golden perfection, it’s the perfect cozy, crowd-pleasing meal for any occasion.

Green Chile Queso Mac

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. When the pasta is cooked drain it into a colander.

Step 3:

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 4:

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 5:

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: While the recipe calls for short pasta like macaroni, you can easily swap it for any other small-shaped pasta, such as penne, fusilli, or cavatappi. Just make sure to cook it 2-3 minutes less than al dente, as it will continue cooking in the sauce and during the bake.

Green Chiles: Canned green chiles are typically mild, but you can use roasted fresh green chiles for more depth and a slightly smokier flavor. If you prefer more heat, opt for a spicier variety, or mix in a little jalapeño or green chile powder.

Cheese Variations: While Monterey Jack and pepper jack are ideal for this recipe due to their meltability, feel free to experiment with other cheeses. Sharp cheddar or even a blend of cheeses like Gruyère or fontina will give the sauce a different flavor profile.

Greek Yogurt: The Greek yogurt adds creaminess and tang, helping to balance the richness of the cheese sauce. If you don’t have Greek yogurt on hand, you can substitute with sour cream or even a little heavy cream for a richer result.

Make-Ahead: This dish is great for making ahead. You can prepare the pasta and cheese sauce, then store it in the fridge for up to a day before baking. When you’re ready, just add the extra cheese on top and bake as directed.

Broil for Extra Crispiness: Broiling at the end gives the top a beautiful, crispy, golden-brown crust. Keep an eye on it while broiling to ensure it doesn’t burn—it only takes a minute or two!

Add-ins: For extra flavor or texture, consider adding cooked chicken, ground beef, or sautéed vegetables like bell peppers or onions to the dish before baking.

Leftovers: This mac and cheese reheats well in the microwave or in the oven. If it thickens too much in the fridge, just add a splash of milk or cream when reheating to loosen it up.

Nutrition Information:

YIELDS: 5 | SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute the macaroni with another type of short-shaped pasta such as penne, rotini, or shells.

Adjust the cooking time according to the package instructions to ensure the pasta is cooked to your desired texture.

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

If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the remaining cheese and baking in the oven.

Make sure to grease the baking dish lightly to prevent sticking.

Can I use different types of cheese?

Absolutely! While the recipe suggests Monterey jack and pepper jack cheeses, you can use any combination of cheeses you prefer or have on hand.

Cheddar, Colby, or Mexican cheese blends are also great options.

Can I omit the Greek yogurt or use a substitute?

If you prefer not to use Greek yogurt or don’t have any on hand, you can omit it from the recipe.

Alternatively, you can substitute it with sour cream or cream cheese for a similar creamy texture.

Can I make this recipe ahead of time?

Yes, you can prepare the Green Chile Queso Mac ahead of time and store it in the refrigerator before baking.

Simply assemble the dish in the skillet or baking dish, cover it tightly with foil or plastic wrap, and refrigerate.

When ready to bake, remove it from the refrigerator, let it come to room temperature, and then bake according to the recipe instructions, adding a few extra minutes to account for the chilled ingredients.

Can I use gluten-free pasta for this recipe?

Yes, you can substitute gluten-free pasta for the regular pasta to make this dish gluten-free.

Just ensure you adjust the cooking time according to the instructions on the gluten-free pasta package.

Can I use whole milk instead of 2% milk?

Absolutely! Whole milk will add a richer flavor to the sauce, but you can use it interchangeably with 2% milk without significantly affecting the final result.

What can I use instead of green chile powder if I can’t find it?

If you can’t find green chile powder, you can substitute it with regular chili powder or paprika for a similar flavor profile.

Adjust the amount according to your taste preferences.

Can I make this recipe spicy?

Yes, you can add extra heat to the dish by incorporating chopped jalapeños or additional chili powder.

You can also use spicy pepper jack cheese instead of regular pepper jack for an extra kick.

How can I prevent the sauce from becoming lumpy when adding the flour?

To prevent lumps, make sure to whisk the flour into the melted butter thoroughly until a smooth paste forms before adding the milk gradually.

Whisk continuously as you pour in the milk to ensure a smooth sauce.

Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by omitting the butter and using olive oil or another vegetable oil instead.

You can also replace the chicken broth with vegetable broth for added flavor.

Can I use fresh green chiles instead of canned or roasted?

Absolutely! You can use fresh green chiles instead of canned or roasted ones if you prefer.

Simply roast, peel, and dice the fresh chiles before adding them to the sauce.

How do I know when the pasta is cooked 2-3 minutes less than al dente?

Al dente means the pasta is cooked but still slightly firm to the bite.

To achieve this, start checking the pasta for doneness a couple of minutes before the recommended cooking time on the package.

The pasta should be tender but still have a slight bite to it.

Can I double the recipe?

Yes, you can double the ingredients and use a larger skillet or baking dish to accommodate the increased quantity.

Adjust the baking time accordingly to ensure thorough heating.

Can I freeze leftovers?

While this dish is best enjoyed fresh, you can freeze leftovers in an airtight container for up to 2-3 months.

Thaw in the refrigerator overnight before reheating in the oven or microwave.