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Best Green Chili Mac and Cheese – Easy Guest Recipe

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This Green Chili Mac and Cheese is creamy, cheesy, with a little kick from roasted green chilis. It’s the perfect comfort food for potlucks, dinner parties, or a cozy weeknight meal.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni or cavatappi pasta
  • Salt for pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 3 cups (720ml) whole milk, room temperature
  • 1 cup (240ml) heavy cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1 cup (115g) Monterey Jack cheese, shredded
  • 1 can (7 ounces or 200g) diced roasted green chilis
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (55g) panko breadcrumbs (optional topping)
  • 2 tablespoons (28g) unsalted butter, melted (for topping)
  • 1/4 cup (30g) Parmesan cheese, grated (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes, undercooking by 1 minute. Drain (do not rinse) and set aside.
  3. In a large saucepan or Dutch oven over medium heat, melt 4 tablespoons butter. Add chili powder and stir for 30 seconds until fragrant.
  4. Sprinkle flour over butter mixture and whisk constantly for 1-2 minutes until smooth and bubbling (do not brown).
  5. Slowly pour in milk, whisking constantly, then add heavy cream. Continue whisking until mixture thickens, about 3-5 minutes (coats back of spoon).
  6. Reduce heat to low. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper.
  7. Add shredded cheese one handful at a time, stirring until fully melted and smooth after each addition.
  8. Stir in diced green chilis (with liquid). Taste and adjust seasoning if needed.
  9. Add drained pasta to sauce and stir gently until evenly coated.
  10. Transfer mixture to a greased 9×13-inch baking dish. Spread evenly.
  11. For topping: In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over mac and cheese.
  12. Bake for 20-25 minutes until top is golden brown and edges are bubbling. Let rest 5-10 minutes before serving.

Notes

For best results, shred cheese from a block (pre-shredded has anti-caking agents). Use room temperature milk and cream to prevent lumps. Undercook pasta by 1 minute as it will continue cooking in the oven. For a gluten-free version, use gluten-free pasta and 1:1 gluten-free flour blend. For a lighter version, substitute heavy cream with half-and-half and use 2% milk.

Nutrition

Keywords: green chili mac and cheese, hatch chili mac and cheese, easy mac and cheese, comfort food, potluck recipe, baked mac and cheese

Find it online: https://lolaspoon.com/best-green-chili-mac-and-cheese-easy-guest-recipe/