Pin it
I discovered this Green Chile Macaroni recipe years ago during my travels through New Mexico and it's become a staple in my kitchen ever since. The combination of gooey cheese and zesty green chiles creates pure magic in every bite. My family begs for this dish on cozy evenings and I love how simple it is to throw together after a busy day.
Why This Recipe Works
Every time I make this dish someone asks for the recipe. The secret lies in how the green chiles wake up the creamy cheese sauce making it anything but ordinary. I've tweaked this recipe over hundreds of times in my kitchen and this version hits all the right notes whether you're cooking for picky eaters or spice lovers.
What You'll Need
- Pasta: 2 cups of elbow macaroni my go to for catching all that sauce.
- Cheese: 2 cups Monterey Jack freshly shredded melts like a dream.
- Green Chiles: 1 can diced chiles drained these are the heart of our dish.
- Milk: 1 cup whole milk makes everything extra creamy.
- Butter: 4 tablespoons unsalted trust me on this.
- Flour: ¼ cup all purpose for that perfect sauce thickness.
- Seasonings: My blend of garlic powder onion powder salt and pepper.
Let's Get Cooking
- Start with the Pasta
- Get your pasta going in well salted water cook it just until tender you want it to hold up in the sauce.
- Create the Cheese Magic
- Melt your butter whisk in the flour and slowly pour in warm milk. Keep stirring until it thickens then add your cheese watch it get silky smooth.
- Mix in the Good Stuff
- Fold in those beautiful green chiles they'll add the perfect kick to your creamy sauce.
- Into the Oven
- Pour everything into your baking dish let it get bubbly and golden in a 350°F oven about 20 minutes does the trick.
Time to Serve
I love sprinkling fresh cilantro over each bowl right before serving. Sometimes I'll add a dollop of sour cream or extra cheese on top. My kids go crazy for it with crispy garlic bread on the side and I usually toss together a quick salad to round out the meal.
Pin it
Keeping It Fresh
This dish tastes amazing the next day. Store it in the fridge for 3 to 4 days just warm it up slowly with a splash of milk to bring back that creamy texture. If you want to freeze some for later pop it in freezer containers it'll keep for a couple months.
Make It Your Own
Some nights I toss in leftover rotisserie chicken or browned ground beef. My garden spinach finds its way in there too when it's fresh. For extra heat try roasting your own chiles or adding diced jalapeños my spice loving friends can't get enough.
My Kitchen Secrets
Always cook your pasta with plenty of salt and stop just before it's done. Grate your cheese fresh it really does make a difference. Take your time with the sauce letting those flavors build. These little tricks make this dish truly special.
Prep Ahead Tips
When I know I've got a busy day ahead I get everything ready in the morning. The flavors actually get better as they hang out together. Just pop it in the oven when you're ready to eat add a few extra minutes if it's coming straight from the fridge.
Common Pitfalls
Watch your pasta cooking time mushy pasta ruins everything. Buy good cheese and grate it yourself those pre shredded bags just don't melt right. Keep whisking your sauce and you'll avoid any lumps. Always taste as you go that's how you nail the seasoning.
Perfect Partners
This mac and cheese loves a tangy side dish. I make a quick vinegar slaw or roast some vegetables tossed with lime. My mother in law's jalapeño cornbread recipe is incredible alongside it too especially when you want to lean into those southwestern flavors.
What Makes It Special
There's something about the way the green chiles blend with the cheese that just works. It's familiar enough that kids love it but interesting enough for grown up tastes. Every time I serve it people ask what makes it so good and I just smile because I know it's those simple perfect ingredients working together.
Always a Hit
I've brought this to countless potlucks and dinner parties. It travels well stays creamy and disappears fast. The recipe card is always passed around and I love hearing how others make it their own. It's turned into one of those dishes that friends request whenever we get together.
Pin it
A Recipe to Remember
This Green Chile Macaroni has seen us through cozy winter nights summer gatherings and everything in between. It's one of those recipes that just feels like home no matter when you make it. The combination of creamy cheese and chile heat makes it special enough to serve to guests but easy enough for any weeknight.
Frequently Asked Questions
- → Can I adjust the spice level?
- Yes, use mild or hot green chiles based on your preference. You can also adjust the amount of chiles used to control the heat.
- → What kind of green chiles should I use?
- Canned roasted green chiles work well, or you can roast and dice fresh ones. Hatch chiles are traditional but any green chiles work.
- → Can I add protein?
- Yes, shredded chicken or crispy bacon make great additions. Add them at the end when combining all ingredients.
- → How do I prevent the sauce from getting grainy?
- Make sure to gradually add milk to the roux and let each addition incorporate fully. Also, remove from heat before adding cheese.
- → How do I reheat leftovers?
- Reheat gently over low heat, adding a splash of milk if needed to restore creaminess. Microwaving on medium power also works.