Green Chile Mac and Cheese
Roasted green chiles turn this average mac and cheese into a slightly spicy and flavorful baked pasta dinner!
Servings: 5 servings
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
Calories: 420kcal | Carbohydrates: 41g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 376mg | Fiber: 2g | Sugar: 10g