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Green Chile Mac and Cheese is a delicious southwest take on classic baked mac and cheese! Green chiles, pepper jack cheese, and flavorful spices elevate this classic comfort food dinner.
Looking for another southwest flavored pasta recipe? Try this creamy chicken enchilada pasta!
This recipe has been updated since it was originally published on 8/20/2014
Why you’ll love it
Creamy, cheesy, spicy – This green chile version of mac and cheese is just as cheesy and creamy as traditional baked mac and cheese. The only difference is the green chiles give it a delicious and mildly spicy kick of flavor.
Family friendly meal – Mac and cheese is a meal the whole family will likely enjoy. If you’re worried about this green chile version being too spicy, use mild canned green chiles, mild chili powder, and substitute the Pepper Jack cheese with cheddar.
Comfort food – Mac and cheese is one of the top comfort foods in my book. I remember my grandma would always have her baked version hot out of the oven and waiting when I would come up to Colorado and visit when I was a kid. Whenever I make it today it always brings back those happy memories.
Ingredients
- Pasta – Macaroni noodles are typically used, but any short pasta works. I love these DeLallo shellbows.
- Butter – Used to make the roux.
- Flour – Flour is another component of the roux and will thicken the cheese sauce.
- Milk – 2% or whole milk both work great for this recipe. I used 2%, but if you want a richer sauce go with whole milk.
- Chili powder, garlic powder, and cumin – This is a spice combo often used in southwest or Mexican cooking. I highly recommend using green chile powder if you can.
- Green chiles – You can use mild or hot depending on how spicy you want the mac and cheese. Canned or fresh fire roasted green chiles work best.
- Cheese – I used a combination of pepper jack and monterey jack cheese. I love the spiciness that pepper jack adds to the macaroni. You could also use cheddar and monterey jack cheese if you prefer.
How to make green chile mac and cheese
Cook the pasta – Bring a large pot of salted water to a boil. When the water is boiling add in the pasta. Cook it for 2-3 minutes less than al dente. Drain it and set aside while you make the cheese sauce.
Make the cheese sauce – In a 10-12 inch oven safe skillet, melt the butter over medium heat. Once melted add in the flour. Whisk together until you can’t see any more streaks of flour.
Slowly pour in the milk whisking the entire time. By whisking continuously you’ll prevent any lumps from forming in the sauce. Add in the dried spices, salt, pepper, and the green chiles. Continue to whisk for another couple minutes until it starts to thicken.
Remove the sauce from the heat. If using the Greek yogurt, whisk it in. Add in all of the cheese except for 1/2 a cup. Whisk it in until it’s melted.
Add the pasta back into the skillet and stir until the pasta is completely coated in the cheese sauce. Top with the remaining 1/2 cup of cheese.
Bake – Bake the macaroni and cheese uncovered for about 20-25 minutes. For an extra crispy cheese topping, broil for the last 2-3 minutes.
Tips for the best baked mac and cheese
- Grate the cheese from the block versus using pre-shredded. I know it takes more time, but the flavor is superior and it incorporates into the cheese sauce better because it doesn’t contain any anti-caking agents.
- When boiling the pasta, cook it 2-3 minutes short of al dente. You don’t want the pasta to be fully cooked as it will continue to cook as it bakes in the oven.
- I don’t use a full pound of pasta for this recipe to ensure that there is plenty of cheese sauce. The pasta will absorb some of the sauce as it bakes and will absorb even more after it’s been refrigerated.
- Remove the skillet from the heat before adding in the cheese and Greek yogurt (if using it). If added when the sauce is too hot you run the risk of it curdling or separating and the cheese getting a grainy texture.
- For an extra crispy cheese topping, set the oven to broil for the last few minutes of baking.
- Make sure the milk and Greek yogurt (if using it) are at room temperature. You can also warm the milk in the microwave for a minute. This will help them incorporate into the sauce better and less of a chance that they will seize up or separate.
Leftovers and storage
Green chili mac will keep for up to 3 days in the fridge, however it’s best eaten the day it’s made. That’s not to say that it won’t taste good the next couple days, but the consistency of the sauce won’t be as creamy. It will thicken once it refrigerated and the pasta will absorb quite a bit of it.
To reheat the mac and cheese you can stick it in the microwave for 30 second intervals or heat it on medium-low heat in a saucepan covered with a lid. With either method you may need to add a splash of milk to loosen up the sauce.
More green chile recipes
Did you make this green chile mac and cheese? I’d love if you’d leave a recipe rating and review below.
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, optional, but recommended for a creamier consistency.
Instructions
- Preheat oven to 325° F.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
No. You can easily turn this into stovetop mac and cheese by simply skipping the baking step. If you don’t bake it, cook the pasta until al dente versus 2-3 minutes short of al dente.
Yes. Make the mac and cheese as directed, but don’t bake it. If needed, transfer it to an oven safe baking dish. Let it cool completely and then cover it tightly and refrigerate 1-2 days ahead of time.
Before baking it, let it come to room temperature on the counter for 30 minutes. Bake for 25-30 minute or until hot and bubbly.
Sharp or medium cheddar cheese can be used for a more classic flavor. Other cheeses such as gruyere, fontina, mozzarella, or smoked gouda can all be used. Personally I like to use at least 2 different types of cheese.
Hi –
Is the yogurt considered optional? There are phrases indicating ‘if using’ around the yogurt but wasn’t sure – as the recipe didn’t state optional for that ingredient. Thank you. Look forward to trying.
Yes it’s optional. I like using it for a creamier consistency and extra protein, but you can omit it if you prefer.
Easy, quick and absolutely delicious. I wanted extra protein so I served it over browned ground beef and it was delicious
Fantastic! Thanks for making it Lana.
Green Chile Mac and Cheese: A zesty twist on a comfort classic! The creamy, cheesy goodness gets a kick of flavor from those green chiles. One bite, and you’re hooked
Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile to say thank you. If you’re interested, please send me an email with your address and heat preference.
I would love a sample of your Hatch Green Chile. My mom lives near Hatch and is always raving about it. Unfortunately I live too far from there.
Had this at Alamo a Drafthouse! Thanks for the recipe!!!