Creamy Green Chile Mac and Cheese
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.
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!
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