Green Chile Mac and Cheese
Creamy stovetop mac and cheese loaded with diced green chiles, Monterey Jack, and Pepper Jack cheese, seasoned with a touch of cumin and finished with a golden panko topping. Rich, melty, and ready in 30 minutes.
Servings: 8 servings
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 1/2 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 9x13-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
Calories: 567kcal | Carbohydrates: 56g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 889mg | Potassium: 353mg | Fiber: 2g | Sugar: 7g | Vitamin A: 773IU | Vitamin C: 0.1mg | Calcium: 530mg | Iron: 2mg
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