Spicy Green Chile Mac & Cheese
Green chile mac and cheese: whip up this creamy, spicy comfort food in under 30 minutes. Features Monterey Jack and zesty green chiles for a perfect kick.
Ingredients
- 1/2 lb macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 8 oz Monterey Jack cheese, shredded
- 2 4oz. cans diced green chiles
- 1/2 tsp ground cumin
- 1/8 tsp crushed red pepper
- 1/4 tsp salt
Instructions
- Bring a large pot of water to a rolling boil for the macaroni. Once boiling, add the macaroni and cook for 7-10 minutes until al dente. Drain the macaroni in a colander.
- While the macaroni cooks, melt 2 Tbsp butter in a saucepot over medium heat. Stir in 2 Tbsp all-purpose flour and cook for about 2 minutes to create a roux.
- Gradually whisk 2 cups whole milk into the roux. Continue to whisk and cook over medium heat until the milk begins to simmer and thickens to a cream-like consistency.
- Remove from heat. Stir in 8 oz. shredded Monterey Jack cheese, one handful at a time, until fully melted and smooth.
- Drain the 4oz. cans of diced green chiles and stir them into the cheese sauce along with 1/2 tsp ground cumin, 1/8 tsp crushed red pepper, and 1/4 tsp salt. Taste and adjust seasoning as needed.
- Combine the cooked and drained macaroni with the green chile cheese sauce. Serve hot immediately.
Notes
- For extra flavor, toast your macaroni lightly in a dry pan before boiling until it smells nutty. This adds depth.
- When adding cheese, remove the saucepot from the heat to prevent the cheese from seizing or becoming grainy.
- If you prefer a milder flavor, use fewer green chiles or choose a mild variety. For more heat, add a pinch more crushed red pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When adding cheese, remove the saucepot from the heat to prevent the cheese from seizing or becoming grainy.
- If you prefer a milder flavor, use fewer green chiles or choose a mild variety. For more heat, add a pinch more crushed red pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.