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This Green Chile Mac and Cheese is rich, creamy, and loaded with melty Monterey Jack and Pepper Jack cheese, diced green chiles, and a touch of warm cumin. It comes together on the stovetop in about 30 minutes, finished with a golden, crispy panko topping that takes it over the top. It’s comfort food with a little kick, and it’s exactly as good as it sounds.
If you love a good mac and cheese night, my Panera Mac and Cheese, Slow Cooker Mac and Cheese, and Hamburger Mac and Cheese are all worth checking out.
3 Things That Set This Recipe Apart
These tips make a real difference in how your mac and cheese comes out.
- Use freshly shredded cheese. Bagged shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make your sauce grainy or overly thick. Shred your Monterey Jack and Pepper Jack right before you need them.
- Have everything prepped before you start the sauce. Once the roux is going, the sauce comes together fast. Measure your spices, drain the chiles, and shred your cheese before you turn on the stove.
- Don’t overheat the cheese sauce. Add the cheese off the heat and keep the pasta on low if you need to warm it through. High heat causes cream sauces to break and the cheese to seize.y.
RECIPE WALK-THROUGH
How To Make Green Chile Mac and Cheese
See the recipe card below for full, detailed instructions
This recipe has all the comfort of classic homemade mac and cheese, but the green chiles give it a flavorful Southwestern-style twist.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the macaroni until just al dente; it will continue cooking slightly when added to the sauce. Reserve 1 cup of the pasta cooking liquid, then drain the pasta and set it aside.
- Cooking the pasta to al dente is important. Overcooked pasta will become mushy once it’s tossed in the warm sauce.
Step 2: Make the Roux
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is lightly golden and bubbly. This step cooks out the raw flour taste. Don’t rush it.
- Before adding the milk, the roux should look lightly golden, not brown, and have a slightly nutty aroma.
Step 3: Build the Cheese Sauce
Slowly pour in the warm milk, while whisking to prevent lumps. Cook for 2 to 3 minutes, stirring frequently, until thickened.
Stir in the garlic powder, onion powder, cumin, salt, black pepper, and drained green chiles.
Remove from heat before adding cheese. Add Monterey Jack and Pepper Jack a handful at a time, whisking until fully melted and smooth after each addition.
- Adding cheese off the heat prevents the sauce from breaking or turning grainy.
- Prefer a slow cooker version? My Slow Cooker Mac and Cheese uses a similar creamy base with hands-off cooking time.
Step 4: Add the Pasta
Add the cooked pasta to the cheese sauce and stir until evenly coated. Warm gently over low heat only if needed (don’t let it boil).
Taste and adjust with more salt and pepper as needed. If the sauce feels too thick, stir in a splash of reserved pasta water or a little more warm milk until it reaches the consistency you like.
Step 5: Add the Panko Topping
This step is optional, but it adds a lot of flavor.
Skillet Method: Combine the panko, melted butter, garlic powder, onion powder, cumin, and salt in a skillet over medium heat. Cook, stirring often, for 3 to 5 minutes until the mixture is golden brown. Remove from heat immediately.
Oven Method: Toss the panko with melted butter and seasonings, spread on a parchment-lined sheet pan, and bake at 375°F for 5 to 7 minutes, stirring halfway through.
- The skillet method is faster. The oven method works better if you’re making a large batch or doing the panko ahead.
Spoon the mac and cheese into bowls and top with toasted panko, cilantro, or sliced jalapeno if desired.
Variations
- Heat Level: Mild green chiles keep this family-friendly. Use medium or hot canned chiles, or add diced jalapeño, for more heat. Swap Pepper Jack for all the Monterey Jack to pull the heat back entirely.
- Hatch Green Chiles: When Hatch chiles are in season (late summer), roasted Hatch chiles are a fantastic fresh substitute. Roast, peel, and dice before adding. They bring a deeper, smokier flavor than canned.
- Pasta Shape: Elbows and small shells work best, but rotini, bowties, cavatappi, or any short pasta that holds sauce well will do the job.
- Baked Version: Increase milk to 4 cups for a looser sauce. Pour into a greased 9×13-inch baking dish. Top with the panko mixture and bake at 375°F for 20-30 minutes, until the topping is golden and the edges are bubbling.
What to Serve with Green Chile Mac and Cheese
This is a rich, cheesy, mildly spicy dish, so it pairs best with something smoky, grilled, or roasted and benefits from a crisp or acidic side to cut through the richness.
- Smoky or Grilled Proteins: grilled chicken, BBQ pulled pork, smoked sausage, or grilled steak all complement the Southwestern flavor profile.
- Crisp, Acidic Sides: a simple green salad with a bright vinaigrette or a tomato salad balances the richness well.
- Classic Pairing: mac and cheese and chili is a proven combination.
Storage Tips
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently on the stovetop over low heat with splashes of milk as needed to revive the sauce. Microwaving is not the best option for this recipe because cream-based cheese sauces can separate and turn greasy when heated to high temperatures. Gentle stovetop reheating keeps the sauce much smoother.
- Freezing: Not recommended. The pasta comes out too soft and the cream sauce doesn’t always come back like you hoped it would.
- Make Ahead: For make-ahead prep, grate the cheese, drain the green chiles, measure the seasonings, and toast the panko ahead of time so the recipe comes together quickly when you are ready to cook.
Frequently Asked Questions
What are the best cheeses for mac and cheese?
Monterey Jack melts smoothly and has a mild, creamy flavor, while Pepper Jack adds a subtle heat that complements the green chiles without becoming overwhelming. Cheeses with good melt quality (not pre-shredded) are key. Cheddar is a classic alternative that also works here.
Can I use canned green chiles, or should I use fresh Hatch chiles?
Canned mild green chiles are convenient and consistent year-round. Hatch chiles are a great fresh option when in season (late summer). Roast, peel, and dice before using. They bring a slightly smoky, deeper flavor. Either works well; canned is easier for weeknights.
Can I make this baked instead of stovetop?
Yes. Increase the milk to 4 cups for a looser sauce, transfer it to a greased 13×9-inch baking dish, top with panko and extra cheese if desired, and bake at 375°F for 20 to 30 minutes.
My cheese sauce turned out grainy. What went wrong?
The two most common causes are pre-shredded cheese with anti-caking agents that don’t melt smoothly, and adding cheese over high heat or letting the sauce boil after the cheese is added. Use freshly shredded cheese, pull the pot off the heat before adding it, and add a handful at a time, whisking as you go.
More Mac and Cheese Recipes
- Stovetop Macaroni and Cheese
- Baked Macaroni and Cheese
- White Cheddar Mac and Cheese
- Bacon Ranch Baked Mac and Cheese
- Buffalo Chicken Mac and Cheese
Green Chile Mac and Cheese
Ingredients
- 1 pound elbow macaroni or small shells
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 ½ cups whole milk warmed slightly
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 ½ teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 (4-ounce) cans diced mild green chiles, drained
- 2 ½ cups freshly shredded Monterey Jack cheese
- 1 cup freshly shredded Pepper Jack cheese
Panko Topping (optional):
- 1 cup panko breadcrumbs
- 1 tablespoon salted butter
- Pinch garlic powder
- Pinch onion powder
- Pinch cumin
- Pinch salt
Optional Garnish:
- Chopped cilantro, sliced jalapeño
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package directions. Reserve 1 cup of pasta cooking liquid, then drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbly.
- Slowly pour in warm milk while whisking to prevent lumps. Cook, stirring frequently, until thickened, about 2-3 minutes.
- Stir in garlic powder, onion powder, cumin, salt, pepper, and drained green chiles.
- Remove from heat. Add Monterey Jack and Pepper Jack a handful at a time, whisking until fully melted and smooth after each addition.
- Add cooked pasta to the cheese sauce and stir until evenly coated, warming gently over low heat only if needed. Taste and adjust salt and pepper. If the sauce is too thick, add splashes of reserved pasta water or warmed milk to reach desired consistency.
- Serve topped with toasted panko and garnish with cilantro or sliced jalapeño if desired.
- Panko Topping: Skillet Method: In a medium skillet over medium heat, combine panko, melted butter, garlic powder, onion powder, cumin, and salt. Cook, stirring frequently, until golden brown, about 3–5 minutes. Remove from heat immediately.
- Panko Topping: Oven Method: Preheat oven to 375°F. Toss panko with melted butter and seasonings in a small bowl. Spread on a parchment-lined sheet pan. Bake 5–7 minutes, stirring halfway through, until golden brown.
Notes
- Use freshly shredded cheese. Bagged shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy or overly thick. Shred your cheese right before using.
- Cheese is measured loosely. Do not pack the measuring cup when measuring shredded cheese.
- Pasta water tip. Reserve 1 cup of pasta water before draining. Use it to loosen the sauce if it thickens too much as it sits.
- Milk amount. 3 ½ cups gives you a creamy but not soupy stovetop texture. If you plan to bake it, increase to 4 cups for a looser sauce.
- Adjust the heat level. Pepper Jack adds a mild kick. For no heat, substitute additional Monterey Jack. For more heat, use medium or hot green chiles, or add diced jalapeño.
- Pasta shape options. Small shells, rotini, bowties, cavatappi, or any short pasta that holds sauce well will work.
- Baked version. Increase milk to 4 cups. Pour mac and cheese into a greased 9×13-inch baking dish. Sprinkle with prepared panko topping. Bake at 375°F for 20-30 minutes, until the topping is golden and edges are bubbling.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding splashes of milk as needed. Avoid high heat; cream sauces can break and become greasy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
