Green Chili Mac & Cheese
A delightful twist on the traditional comfort food that hugs you with every creamy, cheesy bite, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni or any preferred pasta
- 2 tablespoons butter for that touch of indulgence
- 2 tablespoons all-purpose flour for the creamy base
- 2 cups milk whole milk gives the best richness
- 1 cup shredded sharp cheddar cheese use extra for a cheesier kick
- 1 cup shredded Monterey Jack cheese for a smooth texture
- 1 can (4 ounces) diced green chilies or fresh for more flair
- ½ teaspoon garlic powder because garlic makes everything better
- ½ teaspoon onion powder for depth of flavor
- Salt and pepper to taste
Optional Toppings
- crushed tortilla chips for that delightful crunch
- breadcrumbs for that delightful crunch
Instructions
Preparation
- Cook the Pasta: Bring a pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside, making sure to save a splash of pasta water for later.
- Make the Roux: In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until you have a smooth paste.
- Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue stirring as the mixture thickens for about 5 minutes.
- Cheese it Up: Once the milk mixture is bubbling and creamy, reduce the heat to low. Stir in both cheddar and Monterey Jack cheeses until melted and gooey.
- Season and Spice: Mix in diced green chilies, garlic powder, onion powder, salt, and pepper. Adjust seasoning to your liking.
- Combine: Fold in the cooked pasta, ensuring it is coated in the cheese sauce. Add reserved pasta water if it's too thick.
- Serve and Enjoy: Transfer the Green Chili Mac & Cheese to bowls, and sprinkle with crispy tortilla chips or breadcrumbs if you like.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat, adding a splash of milk for creaminess. It freezes beautifully too!