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Green Chile Mac and Cheese Recipe

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4.1 from 67 reviews

This Green Chile Mac and Cheese recipe combines creamy, cheesy macaroni with a smoky, spicy kick from chipotle chili powder and diced green chiles. Topped with a crispy Panko breadcrumb crust, it’s a flavorful twist on the classic comfort food perfect for any occasion.

Ingredients

Macaroni and Cheese

  • 16 ounces macaroni, cooked
  • 6 tablespoons salted butter, divided
  • ¼ cup all purpose flour
  • 2½ cups whole milk
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces mild cheddar cheese, shredded
  • ⅓ cup diced green chiles

Topping

  • ⅔ cup Panko breadcrumbs
  • 3 tablespoons salted butter, melted

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F and lightly spray a 9 x 13 inch baking dish with non-stick cooking spray to prevent sticking. Set aside.
  2. Make the Roux: In a large skillet, melt 6 tablespoons of salted butter over medium heat. Whisk in ¼ cup all-purpose flour continuously until the mixture forms a smooth paste and the butter has completely melted, creating a roux.
  3. Add Milk and Spices: Slowly whisk in 2½ cups of whole milk along with 1 teaspoon chipotle chili powder and 1 teaspoon smoked paprika. Keep stirring to avoid lumps and cook until the mixture thickens slightly.
  4. Melt the Cheese: Gradually add in 8 ounces shredded pepper jack cheese and 8 ounces shredded mild cheddar cheese, stirring constantly until the cheese melts completely and the sauce becomes smooth and creamy.
  5. Combine with Macaroni: Fold the 16 ounces of cooked macaroni into the cheese sauce, ensuring the pasta is fully coated. Transfer the mixture to the prepared baking dish.
  6. Add Green Chiles: Stir in ⅓ cup diced green chiles evenly throughout the macaroni and cheese for a smoky, mildly spicy flavor.
  7. Prepare Topping: In a small bowl, combine ³ tablespoons of melted salted butter with ⅔ cup Panko breadcrumbs until the crumbs are evenly coated.
  8. Top and Bake: Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Bake in the preheated oven for 25 minutes, or until the topping turns golden brown and crispy.
  9. Serve: Remove from the oven and serve warm. Enjoy your deliciously creamy and slightly spicy Green Chile Mac and Cheese!

Notes

  • Storage Information: Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days.
  • You can freeze this mac and cheese for up to 3 months. Wait until the dish cools completely before transferring to a freezer-safe airtight container. Defrost overnight in the refrigerator. To reheat, microwave until warmed through.
  • Making Ahead Of Time: Prepare the recipe as directed but wait to add the breadcrumb topping until right before baking. Cover and refrigerate for up to 2 days. Allow the dish to sit at room temperature while the oven preheats to prevent cold baking. Add extra baking time to ensure it’s heated through since the casserole will be chilled.

Find it online: https://flavorspath.com/green-chile-mac-and-cheese-recipe/