For anyone who loves a creamy, comforting bowl of mac and cheese, this recipe takes the classic dish to a whole new level by adding the bold, smoky flavor of roasted green chiles.
The combination of gooey melted cheese and spicy green chiles creates a rich, savory sauce that coats every piece of pasta with a satisfying, creamy texture.
Whether you’re cooking for a crowd or treating yourself to a comforting meal, this creamy green chile mac and cheese is sure to be a hit. It’s an absolute comfort food for those who really love spicy food.
It’s a perfect balance of cheesy goodness and a little heat, making it a great side dish or main course. With the addition of green chiles, it’s a flavorful twist on the traditional mac and cheese that brings a taste of the Southwest right to your table.
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Why do I love this recipe?
I love this recipe because it’s a perfect mix of creamy, cheesy comfort and bold, spicy flavor. The green chiles add just the right amount of heat without overpowering the dish, and the richness of the cheese sauce makes every bite indulgent.
Variations on the recipe?
You can easily customize this dish by adding different types of cheese, like sharp cheddar, Monterey Jack, or pepper jack, for an extra flavor kick. For a meaty variation, try adding cooked ground beef or sausage. You can also add more vegetables like corn, onions, or spinach for added texture and flavor.
Serving suggestions?
Serve this creamy green chile mac and cheese as a main dish with a side salad or as a side dish to grilled meats, chicken, or tacos. It’s also great as a comfort food on its own.
Storage and freezing?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen, though the creamy texture may change slightly when reheated. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk to bring back the creaminess.
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
- Preheat your oven to 325°F. Or 160°C degrees and bring a pot of salted water to a boil and cook the pasta for 2-3 minutes less than al dente. Drain and set aside.
- In a 10-12” oven-safe skillet, melt the butter over medium heat. Stir in the flour and dried spices, whisking until a paste forms, then cook for about 1 minute.
- Gradually whisk in the milk until the sauce becomes smooth. Add in the diced green chiles, then season with salt and pepper. Keep whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in Greek yogurt (if using). Add 1 1/2 cups of cheese and whisk until melted and incorporated.
- Stir the cooked pasta into the skillet until it’s well coated with the sauce. Sprinkle the remaining cheese on top
- Bake uncovered for 20 minutes. Finish by switching the oven to broil and bake for a few more minutes until the top is golden and crispy.
- Enjoy!
