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
- Slow Cooker Macaroni and Cheese
- Copycat Panera Mac and Cheese
- Copycat Easy Mac (Microwave Macaroni and Cheese)
Green Chile Mac and Cheese
Ingredients
- 1 pkg. (13.25 ounces) whole wheat elbow macaroni (regular macaroni is fine, too)
- 4 cups shredded Monterey Jack cheese, divided (16 ounces)
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground black pepper
- 2 cans (4 ounces each) diced green chiles (mild or hot, depending on what you prefer)
- 1 ¾ cups milk (whole milk, 2% or lowfat)
Instructions
- Cook macaroni in salted water, as instructed on the package, until just tender, drain well.1 pkg. (13.25 ounces) whole wheat elbow macaroni
- Meanwhile, preheat oven to 375°F. Grease a large casserole dish or a 9 × 13 inch baking dish, or spray with nonstick cooking spray.
- In a large mixing bowl, lightly toss together 2½ cups of the shredded cheese with flour and pepper.4 cups shredded Monterey Jack cheese, divided, 2 tablespoons all-purpose flour, ¼ teaspoon ground black pepper
- Add the green chiles and drained hot macaroni to the bowl, and immediately stir to combine. Transfer the mixture into the greased dish, smoothing it out evenly.2 cans (4 ounces each) diced green chiles
- Pour the milk over macaroni. Don't stir it in. Top with remaining 1½ cups cheese. Cover the dish tightly with aluminum foil.1 ¾ cups milk
- Bake for 30 minutes, and remove the foil (see baking tip). Bake an additional 15 minutes or until set in the middle and golden brown on top. To test if it's done, poke a knife in the center. If it seems like there is a lot of liquid, it may not be quite done. Keep in mind that some of the liquid will soak in as the mac and cheese cools but most of it should be absorbed; however, it's best if the mac and cheese is not overcooked because then it tends to get dry.
- Let the mac and cheese cool for 10 minutes before serving.
Notes
- Pro tip: For best results, shred the cheese yourself. Pre-shredded cheese has anti-clumping additives that prevent it from melting as smoothly.
- Baking tip: If you like the pasta to be softer, I recommend covering the dish with foil for the entire baking time which will prevent it from browning on top and getting crisp. If you like a really crisp crust on top, you can bake it uncovered the entire time. I keep it covered for 30 minutes, and uncover it for the last 15 minutes.
- Spicy mac and cheese: Use hot chiles instead of milk, or make this recipe with pepper jack cheese.
- Nutrition note: The information below is calculated using 2% milk.
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.