Spoiler alert: No need to make a roux! This green chile mac and cheese is going to become your weeknight BFF.
You guys, we need to talk about this recipe.
No, actually, go make it first and then we’ll talk.
Just kidding, you can read this first but if you ran off to make it right away, I wouldn’t blame you because this is honestly my new favorite mac and cheese recipe.
All you need are five ingredients, six if you count black pepper. You don’t need to make a roux, there’s no butter, it’s just so. dang. easy.
Here’s what you have to do. Start by boiling pasta – I like to use whole wheat, but if white pasta is your thing, go for it!
Once that’s cooked, all that’s left to do is mix it with shredded cheese and green chiles. Dump that into the pan and pour milk over it. That’s right, just go on and pour the milk right on top.
The magic happens while you bake this macaroni and cheese and it turns into a creamy, cheesy, flavorful concoction. The green chiles add the perfect amount of flavor – you wouldn’t believe how fast this disappears!
It’s similar to my easiest ever baked macaroni and cheese which so many of you have tried and loved. I answer a lot of the standard questions on that post that will also apply to this post, but by far the most common one is, “Can I make this ahead?”
The answer is yes! I would personally cook the pasta and mix it with all the other ingredients except milk, put it in the baking dish and cover and refrigerate up to 24 hours. When you’re ready to bake, get it out of the fridge and let the glass pan come to room temperature. Pour the milk on top, sprinkle with remaining cheese, and bake.
Whether you want to make green chile mac and cheese for Cinco de Mayo or any other night, your entire family will love this twist on the classic baked macaroni and cheese.
More Mac & Cheese
- One Pan Pumpkin Macaroni and Cheese
- Slow Cooker Macaroni and Cheese
- Copycat Panera Mac and Cheese
- Copycat Easy Mac (Microwave Macaroni and Cheese)
Green Chile Mac and Cheese
Ingredients
- 1 package (13.25 oz) whole wheat elbow macaroni
- 1 pound (16 oz) Monterey Jack cheese, shredded (4 cups), divided
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 cans (4.5 oz each) Chopped Green Chiles
- 1 3/4 cups low-fat milk
Instructions
- Preheat oven to 375°F. Spray or grease a large casserole dish or a 9×13 pan.
- Cook macaroni as directed on the package in salted water until tender, drain.
- While macaroni is cooking, combine 2½ cups of the cheese with flour and pepper.
- In a large bowl, combine cheese and flour mixture with hot macaroni and green chiles and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining 1½ cups cheese. Cover with aluminum foil.
- Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm and golden brown. You want to make sure there isn’t a lot of runny milk in it still so poke a knife in the middle to test. Some will soak in as it cools but it should be mostly absorbed. Don’t overcook, though.
- (Optional) Let sit for 10 minutes before serving to further firm up.
Notes
- If you like a softer noodle, I’d recommend covering this with foil for the first 30 minutes of baking, or even the entire baking time. If you like super crispy noodles on the top, you can cook uncovered the entire time.
- Want a little extra spice? Try this recipe with pepper jack cheese.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I have actually made this twice and it is delicious!!! I use just plain macaroni though. I love your recipes!!! Always look forward to them.
Thank you so much for the kind words – it means a lot!
It was ok. Love the green chiles, but overall, the dish didnt really have enough flavor. Maybe needed salt and/or more cheese.
Thank you for your feedback.